Shakarli Bodom

Place 1 cup of raw almonds in a bowl and cover with cold water. Allow them to soak for at least 6 to 8 hours or overnight to soften.

Drain and rinse the soaked almonds, then peel off the skins by pinching each almond between your fingers. Discard the skins and pat the almonds dry.

Transfer the peeled almonds to a blender and add 1 cup of fresh water. Blend on high speed until the mixture forms a very smooth, milky paste.

Strain the blended almond mixture through a fine mesh sieve or cheesecloth into a large pitcher, pressing firmly to extract as much liquid as possible. Discard the remaining almond pulp or reserve for another use.

Add 3 tablespoons of sugar and 2 cups of cold water or chilled milk to the strained almond liquid. Stir thoroughly until the sugar is completely dissolved.

Taste the beverage and adjust sweetness by adding more sugar if desired. Optionally stir in a few drops of rose water or a pinch of cardamom for a traditional aromatic note.

Refrigerate the prepared almond drink until thoroughly chilled. Stir or shake well before serving, as natural settling may occur.

Pour the chilled Shakarli Bodom over ice into tall glasses and serve immediately, garnishing with a sprinkle of finely ground almonds or a rose petal if desired.