Measure out 1 pound of raw blanched almonds and spread them on a baking sheet.

Place almonds in a large bowl and cover them with 3 cups of cold filtered water. Let them sit at room temperature for 8 hours or overnight.

Pour the almonds and soaking water into a blender and blend on high speed for 2 to 3 minutes until creamy.

Line a fine mesh strainer with cheesecloth and slowly pour the blended mixture through it into a clean bowl.

Gather the cheesecloth corners and gently squeeze out remaining liquid.

Pour the strained almond milk into a medium saucepan and measure out 2 cups of granulated sugar.

Add the sugar and a pinch of salt to the almond milk and set the pan over medium heat.

Stir constantly until the sugar completely dissolves, about 3 to 4 minutes, then remove from heat.

Stir in 1 teaspoon of orange blossom water and 1/2 teaspoon of pure almond extract.

Let the syrup cool to room temperature, then pour it through a fine mesh sieve.

Transfer your finished orgeat into clean glass bottles and seal tightly.