Homemade Almond Granita
A delicate, nutty, sweet Sicilian frozen treat
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
Nutrition
Calories: 325kcal
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