1. Soak the almonds in cold water for 8 hours (ideally the night before), then drain.
2. If they have skins, put them in boiling water for 1 minute and squeeze them out of their skins between your fingers.
3. Put the almonds in a blender with the sugar and half of the fresh cold water and blend very finely for 2 minutes.
4. Pour in the rest of the water and blend for another minute.
5. Pour into a bowl lined with clean muslin or a fine sieve and squeeze well to extract all the liquid.
6. Chill well in the fridge and serve in glasses with ice cubes.
Tip: A summer refresher in Sicily and Puglia; use the leftover almond pulp in cakes or porridge, and the almond milk keeps for 2-3 days in the fridge - shake before drinking.
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