Blanch the almonds and the bitter almonds and peel the skin off. Pound them few at a time with a mortar and pestle adding each time 2-3 spoonfuls of sugar and 2-3 of water until you turn them into a paste.

Boil the rest of the sugar in the water stirring constantly until the sugar dissolves. Boil for 5 minutes in order to make a light syrup.

Add the almond paste to the syrup and boil for an additional 5-10 minutes.

Remove from heat and let it cool thoroughly. Pass it through a straner lined with gauze in order for the almonds to strain.

When it cools completely distribute in clean sterilized glass bottles with a cap.

Serve in tall glasses diluted with water or sparkling water measuring 3-4 tbsp of soumada for each glass.