Almond Milk Granita Granita Di Mandorle Recipes

ALMOND-MILK GRANITA (GRANITA DI MANDORLE)

Almond-Milk Granita (Granita di Mandorle) image

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

Categories Blender Nut Dessert No-Cook Frozen Dessert Almond Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 4

Ingredients

1/3 cup almond paste (3 1/2 ounces; preferably Caffè Sicilia brand)
2 tablespoons sugar
2 cups bottled spring water (not carbonated)
Accompaniments: warm brioche; espresso

Steps:

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).
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.

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