From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia
This is the easiest way to make these drinks. It is quick and a little messy at the end, but the yield is worth it, especially on a hot summer day.
2 cups almonds or brown rice
½ cup Rapadura sugar
1–2 teaspoons rosewater
Grind the almonds or brown rice in a food processor until coarse, but not a powder. Place in a pitcher and cover with 3–4 cups water. Use the smaller amount if you want a thicker drink. Let stand overnight with sugar, stirring occasionally. Strain out the pulp through a sieve or with cheesecloth. Add rosewater.