Rinse the Almonds once with clean water and then soak in bowl for 4-5 hours or overnight.
Peel the almonds the next morning or after 4-5 hours of soaking.
After this, place the peeled almonds in a small mixie jar or food processor bowl and pulse till it becomes a smooth and fine paste.
In a sauce pan. place the 2 cups of water and 2 and a half cups of sugar. Then place this sauce pan on low medium heat and stir occasionally.
Let the contents of the sauce pan come to a boil and then reduce the heat to low.
Add the crushed cardamom pods and crushed black pepper and additional optional flavours next and let the syrup simmer till it thickens. This will take 7-10 minutes and you'll have to let the syrup reduce.
Next step is to check the consistency of the syrup. Once you notice that the syrup has thickened slightly, watch it closely.
When you see that the syrup has thickened, add the Almond paste and stir. You'll see a change of colour as the mix turns pale yellowish which is fine.
Now let this Badam Sharbat cook on low heat to simmer for 7-10 minutes more. It will thicken more and there will be some froth on top.
Stir the Badam Sharbat occasionally till it has thickened some more and then take off heat.
Once the Badam Sharbat cools down pour it into clean sterilised glass bottles.