Blanch the almonds. Combine the almonds in a blender with one and one-half cups water, the sunflower seeds and peppercorns. Process at high speed until finely ground. Strain through a clean piece of cheesecloth into a jar. Return the ground paste to the blender with the rest of the water. Blend again and extract the liquid once more. Discard remaining almond mash. Blend the milk, almond extract and add the rose essence to flavor. Chill and stir well before serving, preferably over crushed ice with a few rose petals for garnish if you can find any without pesticides on them.