Almond granita

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Almond granita

Ice cream maker with built-in freezer
Servings:	Makes about 750 ml of granita
Ready in:	14 hours
Preparation time:	14 hours
Cooking time:	None
Difficulty:
Overall recipe rating: 71/100 out of 100, based on 37 votes You need to enable JavaScript to vote

A speciality of Catania, Sicily, almond granita is a semi-frozen dessert of sweetened almond milk. Not dissimilar to a sophisticated Slush Puppy.

Delicious in small amounts but if you're a pig, it will make your head and teeth ache. I know from experience!

Add the sugar, water and almonds to a food processor with a metal blade and blitz until very smooth.
Strain this almond milk through a jelly-bag or a cheesecloth over a sieve. Leave overnight to drip through.
Leave the resulting milk to cool in the refrigerator for a few hours.
Place in your ice-cream maker (60 minutes is perfect in our Cuisinart model).
Freeze in an air-tight Lock&Lock-type box.

Using an Ice-cream scoop, scrape off any layers of ice-crystals and serve on a pre-chilled plate.