Granita Di Mandorle
Refreshing, subtly sweet, and full of Sicilian charm: our Granita di Mandorle is the ultimate summer treat. Made with almond milk and just the right touch of sugar, this icy dessert is light, creamy, and incredibly satisfying. Whether enjoyed on its own or with a fluffy brioche, it’s a simple way to savor the flavors of Southern Italy, one spoonful at a time.
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.