Granita Di Mandorle – Easy Sicilian Almond Granita Recipe
Nothing ever beats granita di mandorle, one to have just after you get up and run to the cafe to have one with a just-out-of-the-oven brioche with tuppo. Or if you are living far, you can make your homemade almond granita at home and have the same vibe there (like almost any italian food)! You might have realised by now that our Sicilian roots hold quite a big importance for us, and there’s nothing that reminds us more of Sicily than food.
We spent every summer holiday in Rome and Sicily. And Sicily has always meant more eating out, breakfast at the cafe and evenings spent walking around with street food in hand. So this homemade granita di mandorle is really a favourite of ours! Maybe the fact that we already made a pistachio granita might have been a hint (LOL).
What is granita di mandorle?
Granita is a semi-frozen dessert from Sicily, made with simple ingredients like water, sugar and flavourings. This delicious dessert, now known worldwide, is different from any other semi-frozen dessert like ice cream or gelato thanks to its crunchiness and a bit of coarseness. Differently from other Italian frozen desserts, granita is scraped and agitated during the freezing process (or coarsely blended like in our recipe) to achieve that flaky texture.
Nowadays, you can find granita in every cafe in Sicily and in parts of Italy, with plenty of flavour ranging from the classics like lemon granita, almond, pistachio granita, coffee and the more peculiar like mulberry, peach and wild strawberries. But history tells that granita’s tradition goes back to the Middle Ages, when the ‘nivaroli’ would gather snow on Mount Etna in winter and store it in ‘niviere’ to then enjoy it in the warmer months with added syrups. (Visit Sicily)
While you can find it in most cafes, I still have memories of a man coming with his Piaggio Ape through the streets of the village my dad is from and selling gelato, brioches and granita from the back, nothing was ever more delicious!
Are almonds good for you?
Almonds have plenty of benefits for you! As nutrient-dense tree nuts, almonds are great for:
- High in vitamin E, magnesium, and manganese.
- Contain fiber, protein, and healthy fats.
- Can help lower bad cholesterol and maintain good cholesterol.
- Rich in antioxidants, which reduce oxidative stress and inflammation.
- Low in carbs, making them suitable for low-carb diets.
- Contain calcium, phosphorus, and magnesium, essential for strong bones and teeth.
- Vitamin E and antioxidants help maintain healthy skin and reduce signs of ageing.
- Promotes stronger, shinier hair.
- Recommended daily intake for an adult 30 gr. (healthline)
What ingredients do you need to make sicilian almond granita?
The almond granita ingredients are very few and you will have most of them already at home:
- water: the base of your Sicilian granita recipe and helps blend all the ingredients together.
- caster sugar: essential to balance the flavours and sweeten without overpowering the flavours.
- almond cream: gives granita di mandole a rich, nutty flavour. It adds depth and body to your homemade granita, giving it creaminess too. Some call for almond extract or almond paste, but we think that cream helps the texture.
- sicilian almonds: add texture, giving a soft crunch to your granita.
- Whipping cream (optional): can be added at the end, to give even more indulgence to your almond granita siciliana.
How do I make granita di mandorle?
Start by placing the water and caster sugar in a bowl and stirring until the sugar is fully dissolved. Then add the almond cream and mix until everything is well combined.
Chop the almonds and then stir them into the mix. Pour everything into a shallow tray or shallow baking pan and place it in the freezer for at least 6 hours or overnight until it’s fully solid.
When you are ready to serve, scrape the frozen mixture or cut it into chunks and transfer it to a blender. Blend until creamy. Serve immediately, topped with whipped cream and extra almonds on top, enjoy!
Are homemade granita and shop-bought different?
They are! Homemade granita is more on the crunchy side, even when you blend it and get to a sort of creamy mix, you will still feel the ice crystals and crunch of the almonds. At cafes, you will find varying textures depending on how granita is made and in which part of Sicily you find yourself. For example, in Palermo it’s chunkier, while on the east coast it’s much creamier, kind of like a sorbet (which is the one we are used to).
Do you have more almond recipes?
We have plenty of almond recipes and even more to come:
- biancomangiare: few ingredients for a naturally vegan dessert everyone can enjoy!
- Amaretti Sardi: crunchy on the outside and so soft inside!
- latte di mandorla: homemade almond milk is superior to anything you buy at the supermarket, no doubts on that!
- almond pistachio cookies: The best combo if you ask me! Soft and so buttery they will melt in your mouth!
- amaretti cookies: gluten-free, crunchy cookies that you will have!
- swiss almond cake: the softest cake, perfect for tea and as a breakfast treat!
- almond cream: one of the main characters of this almond granita and one you can’t pass!
Granita Di Mandorle
Ingredients
- 500 ml water
- 80 g caster sugar
- 100 g almond cream
- 100 g shelled almonds
- whipping cream optional
Instructions
- Place the water and caster sugar in a bowl and mix until all the sugar is dissolved.
- Add the almond cream and mix until everything is combined together.
- Lastly, add the shelled almond you have previously chopped, mix and pour into a low baking tray.
- Freeze for at least 6 hours or overnight.
- When you are ready to serve, take out the tray from the freezer, cut the mix and place it in the jug of your blender.
- Blend for a couple of minutes, or until it reaches a creamy consistency.
- Pour and serve immediately, topped with some whipped cream and extra almonds.
SHOP THE GRANITA DI MANDORLE RECIPE POST
PIN THE ALMOND GRANITA RECIPE FOR LATER!
