Almond-Milk Granita (Granita di Mandorle)
A refreshing Sicilian frozen dessert made with almond paste and spring water, resulting in a light and creamy granita. Traditionally served with warm brioche and espresso for an authentic Italian treat.
4 servings
3 hr 10 min
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Ingredients
- •⅓ cup almond paste
- •2 tablespoons sugar
- •2 cups bottled spring water
- •accompaniments
Cooking Instructions
- 1.
Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
10 min
- 2.
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.
180 min
