1 c. slivered almonds
2 tsp. quick cooking tapioca
1/2 to 1 c. yennies rice syrup
1 tsp. almond extract
Sea salt to taste

GARNISH:

1/4 c. roasted almonds, slivered
Several sliced strawberries

Put the almonds into a blender and pour in a cup of water. Blend until smooth. Then gradually add 2 cups more water and continue blending until it is very smooth. Strain this liquid through a fine sieve to remove the almonds. Add the yennie syrup and tapioca and cook on the lowest heat possible until thick, stirring every few minutes. Cool completely, add the almond extract and sea salt to taste. Garnish with roasted almonds and strawberries.