|Whole blanched almonds||1 Pound|
|Almond flavoring||2 Drop|
Blanch the almonds in boiling water and put through a chopper.
Crush a little at a time with sugar, in a mortar, until the pulp can be dissolved in water, then set aside.
If almond butter is used, proceed from here.
Make a syrup with the rest of the sugar and water and when boiling, add almond paste.
Boil for 12 minutes and add flavouring.
Cool, strain through cheese cloth and pour into bottles.
Seal the following day and it will keep for a long time.
Serve 2 tblspns, in a glass of cold water, or soda.