Before you begin, find a large cheesecloth or nut milk bag
which can contain all of the almonds.

Preheat your oven to 400 f

Spread out all of your almonds on your baking sheet and
roast them in the oven for 4 minutes, then let them cool for 5 minutes

Chop the almonds until they are fine, but not as sand-like
as almond flour

Put the chopped almonds in a bowl and add the warm water

With a fine-mesh strainer and two layers of cheesecloth,
squeeze the water from the almonds (you should end up with about one cup of liquid)

Warm the liquid at medium heat in a saucepan

Whisk in the sugar until it dissolves

Strain the liquid through two layers of cheesecloth and stir
in the remaining ingredient(s)

Let it cool, then transfer the syrup to a bottle and
refrigerate