Almond Granita - Granita Di Mandorle
Photography Aaron McLean.
Granita (flavoured flaked ice crystals) is one of Sicily’s greatest traditions, with almond being perhaps the most famous flavour of all. It’s the perfect cooling snack in the heat of summer and a scoop in the middle of a brioche is a popular breakfast along with a shot of espresso.
Serves: 6
INGREDIENTS
1 cup sliced almonds
¼ cup icing sugar
¼ cup amaretto or 1 teaspoon pure almond extract
2¼ cups water
METHOD
Put the almonds and icing sugar in a food processor and process until very finely ground and starting to stick together, scraping down the sides a couple of times. This is the oil from the nuts being released. Add the amaretto and process again to make a thick paste. Pour in the water and blend until the mixture is frothy.
Pour the mixture into a shallow freezer-proof container and place in the freezer until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Spoon into chilled bowls or glasses and serve immediately.
If the granita freezes solid, just scratch the surface with a fork and you will soon have light-as-air granita.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.