Description

Artisanal Sicilian almond granita recipe:

Ingredients (for approx. 6 servings)

• 250 g of pasta di mandorla (almond paste)
• 750 ml hot water (helps dissolve the almond paste more quickly)
• A few crushed toasted almonds (for decoration, optional)

Preparation

1. Dissolution
   • cut the almond paste block into small pieces.
   • Place it in a large container with the water.
   • Mix or whisk until you obtain a smooth, homogeneous almond milk.
   • Taste and, if needed, add a little sugar.
2. Filtering
   • Strain the mixture through a fine sieve or cheesecloth to remove any remaining residues.
   • You thus obtain a pure, fragrant almond milk.
   • Let it rest in the fridge for 2 hours.
   • add 5 g guar seed flour
3. Freezing
   • Pour the almond milk into the ice cream machine until it reaches the perfect consistency.
4. Serving
   • Serve the granita very cold in glasses.
   • Sprinkle with crushed almonds for a crunchy contrast.

Sicilian tradition: serve it with a brioche col tuppo for a typically Sicilian breakfast or afternoon treat.