Use raw almonds. Place almonds in blender and grind to fine powder. Add
syrup and 1 c water. Blend 1-2 minutes until smooth. With blender running
on high, slowly add remaining water. Blend 2 minutes. Place strainer over
large bowl. Line with cheesecloth (not 100% neccessary, but recommended.
Otherwise strain twice with very fine strainer.) Pour almond milk slowly
into strainer and let filter through. When all milk has passed through
strainer, press remaining milk out of accumulated almond fiber. Each
serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5
days. Leftover fiber can be used as moisturizing body scrub in the shower.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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