Put the Blanched Almonds in a food processer and process until finely ground. Set this aside for now.
Put the sugar and water in a pot and heat slowly, stirring constantly to make sure everything is disolved.
Let boil for a few minutes.
Add ground almonds.
Get the syrup back up to a boil and simmer for 2-3 minutes.
Remove from heat and cover. Let the covered syrup to sit and infuse for 3-8 hours.
Strain the syrup through cheese clothe to remove ground almonds. You can get rid of the grounds or use them a couple more times for another batch.
Stir in Brandy and Rosewater.
Bottle in steralised bottles*.
Refrigerate for up to two weeks.