Laban al Loz

Directions

1. 1
   Grind the almonds as finely as possible in the food processor (do not buy them already ground).
2. 2
   Add about 3 cups of the water and blend very thoroughly for several minutes.
3. 3
   Pour into a saucepan, add the sugar, and bring to the boil.
4. 4
   Simmer for a minute or two, then add the almond extract.
5. 5
   Pour the rest of the water in, and leave to macerate overnight.
6. 6
   Strain into a jug through a fine sieve or cheesecloth.
7. 7
   Add rose or orange-blossom water and chill, covered, in the refrigerator.
8. 8
   In Morocco, they stir in 1/4 teaspoon pulverized mastic after boiling.
9. 9
   In Iraq, they flavor with 1/2 teaspoon ground cardamom.