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Almond Granita

By Gina Marie Miraglia Eriquez

4.6

(3)

Image may contain Creme Cream Food and Dessert
Almond GranitaRomulo Yanes

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/4 cups whole milk
1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
1/3 cup sugar
1/4 cup almond paste (not marzipan; about 2 1/2 ounces)
1 teaspoon almond extract

Preparation

  1. Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

TagsGranitaFrozen DessertDessertItalianEuropeanAlmondNutGluten FreeEasyBlenderBon Appétit
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