Their distinctively rich, nutty, and buttery taste makes almonds perfect for both sweet and savoury recipes. Get ready to cool down with a homemade almond granita, the perfect treat for a sunny day. This is an icy delight that combines rich and nutty almonds with a refreshing texture to make your taste buds sing.
Originating in Sicily, this traditional dish has a great sense of place. Sicily’s warm summers and mild winters, almonds flourish and Sicilian almond orchards are undoubtedly a sight to behold. Rows of trees adorned in delicate white blossoms during the springtime. Eventually, blossoms eventually give way to the growth of the green almond fruits which mature and develop into the familiar nut-like almonds that we enjoy. Their distinctively rich, nutty, and buttery taste makes almonds perfect for both sweet and savoury recipes.
In addition to their delicious taste, Sicilian almonds are also celebrated for their nutritional value. Almonds are a rich source of healthy fats, fibre, vitamins, and minerals. Subsequently, they have become a popular choice for those seeking a nutritious and satisfying snack.
Create this frozen masterpiece, it’s a breeze to do!. Start by blitzing together freshly roasted almonds with a hint of sugar until you achieve a fine, powdery consistency. Then to this, add almond milk and blitz again to combine the flavours.
As an alternative to almond milk you could prepare a simple sugar syrup of approximately 1 part sugar to 4 parts water. Allow it to cool then blend it with your powdered almond and sugar.
Pour the homemade almond granita mixture into a resealable, freezer-safe container and place it in the freezer. Then, at regular intervals, use a fork to scrape and fluff up the mixture, creating those delightful icy crystals. It’s that texture that makes granita so special. Continue repeating this process until the mixture is completely frozen and develops a light, crystalline texture.
When your homemade almond granita is ready, serve it in chilled glasses or bowls. Then, perhaps, garnish with a few toasted almond slivers for an extra crunch. The combination of the nutty almond flavour and the icy texture will transport you to a summer paradise.
Indulge in homemade almond granita and take your taste buds on a refreshing trip. The flavours and textures dance harmoniously, providing a delightful sensory experience that is both satisfying and invigorating.
So, treat yourself and your loved ones to this delightful frozen creation. Whip up a batch of homemade almond granita and let its cool, nutty flavours delight you. Whether enjoyed as a light dessert or a refreshing afternoon snack with an espresso, this frozen treat is sure to please.
Equipment: You’ll need a set of Electronic scales, a Measuring jug, a Blender and a Sieve
Disclosure: This website may contain affiliate links, which means I may earn a commission if you click on a link and make a purchase. However, it won’t cost you anything extra and I only recommend products and services that I truly believe in.
Homemade Almond Granita Recipe
Homemade Almond Granita
Equipment
Ingredients
- 235 grams Almonds (Skin on or off – see recipe notes)
- 120 grams Sugar (Caster or superfine)
- 375 ml Almond milk (You can use regular milk but, of course, it won't be dairy free)
Instructions
Prep
- Weigh/ measure out your ingredients
To Make
- Using a blender, blitz the almonds to a powder.
- Add sugar and almond milk and blend until well mixed
- Strain the mixture to remove the largest bits, straight into your resealable, freezer-safe container. Press through the sieve with the back of a spatula or a spoon and don't forget to scrape off the underside of the sieve to get all that extra flavour
- Place the container in the freezer and leave for 1 hour. After the hour, scrape the contents well with a fork, making sure to scrape down the sides of the container and return to the freezer. Repeat this process every hour until you've achieved a coarse, crystaline, grainy texture.
To Serve
- Store in the freezer and when you're ready to serve, scrape again with a fork to revive that loose, coarse texture. Serve immediately as desired
Notes
- The brown skin on almonds is edible but a little bitter. It’s a matter of personal taste. Of course you can buy ready skinned almonds but if you want to remove them yourself just place them in hot water for 30 seconds, drain onto a tea towel and the skins should come off easily
- If you don’t have a blender then a food processor will do the trick. If you have neither then you could use a pestle and mortar to crush and grind them into a paste. Alternatively, use a shop bought pistachio paste as mentioned in the ingredients list