Cypriot almond syrup drink (Soumada)

1. Put the almonds into boiling water for 1 minute, drain and slip off the brown skins with your fingers; dry on kitchen paper.

2. Grind the almonds very finely in a food processor, adding 2-3 tablespoons of the 250 ml water to make a smooth, oily paste.

3. Mix the paste with the rest of the 250 ml water, leave for 1 hour, then squeeze thoroughly through a fine muslin cloth – this is the almond milk.

4. Bring the almond milk and sugar to the boil in a pan over a low heat, stirring, and simmer gently for 5 minutes until syrupy; off the heat stir in the orange blossom water.

5. Leave to cool and store in a clean bottle in the fridge (it keeps for about 2 weeks).

6. To serve, pour 40 ml syrup into a tall glass, top up with about 160 ml cold water and add 2 ice cubes; the milky white drink is the refresher of Cypriot summers and weddings.

Tip: Soumada is traditionally offered in Cyprus at weddings and feast days – don't throw away the almond pulp: stir it into cakes, porridge or the filling of daktyla.