Almond granita

Almond granita

By
From
Sicily
Serves
4 in shot glasses

The texture of granita changes from one café or kiosk to another – it can be smooth and slushy or rougher and grainier to eat. A version seen in Sicily and Rome is grated ice with various fruit syrups of your choice poured over. Hundreds of years in between but remarkably similar to the Arab sherbets from centuries before. Sitting between the orange baroque buildings in the stunning town of Noto we delighted in sampling the local almond granita. Just as well it was served in small glasses, as it was incredibly sweet, but it was lovely to feel the tiny ice crystals melt on your tongue. I have cut the sugar right back in this recipe but do add more if you have a sweet tooth.

Ingredients

Quantity Ingredient
1 tablespoon icing sugar
200ml Almond milk

Method

  1. Stir the sugar into the milk in a shallow freezer-proof container and freeze for 1 hour. Use a fork to scrape the mixture from the edges of the container into the creamy centre. Freeze again for 30 minutes and do the same again. Repeat until the granita has completely frozen into a sandy texture of ice crystals. You can either leave it grainy like this or put it into a food processor and briefly blitz to reduce it to a velvety smooth consistency instead. Serve straight away in chilled shot glasses with teaspoons.
Tags:
Italy
Italian
Sicily
Sicilian
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