Blanch the almonds, and pound them in a mortar one or two at a time, pouring in frequently a little rose-water, which will preserve their whiteness and prevent them from being oily and heavy. Pound them to a fine smooth paste, and then mix them with the loaf-sugar.
Put the mixture again into the mortar, a little at a time, and pound it awhile that the sugar and almonds may be thoroughly incorporated; adding still a little rose-water.
When done, put it away in small covered pots or glasses, and it will keep several months in a cool dry place. It makes a very fine drink.
When you want to use it, put a small piece into a tumbler of cold water, and stir it till dissolved.