Granita di Mandorla

Name: Granita di Mandorla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 250 g blanched whole almonds; 400 ml mineral water; 300 ml mineral water; 150 g caster sugar; 2 drops bitter almond extract; 1 pinch Fine sea salt

A velvety semi-frozen Sicilian dessert made from freshly extracted almond milk and sugar, traditionally eaten for breakfast in eastern Sicily.

🇮🇹Italy· Sicily

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 6 gathered

Servings

250 g blanched whole almonds — raw and unsalted
400 ml mineral water — cold, for soaking and blending
300 ml mineral water — for sugar syrup
150 g caster sugar — fine white sugar
2 drops bitter almond extract — for traditional floral depth
1 pinch Fine sea salt — to balance sweetness

Equipment

•High-speed blender
•Nut milk bag or muslin cloth
•Small saucepan
•Shallow freezer container
•Fork or whisk

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 10 g
carbs: 42 g
fibre: 2 g
protein: 6 g
calories: 260 kcal

Instructions

1
Place the blanched almonds into a bowl with 400ml of cold mineral water to soak for 2 hours.
2
Transfer the almonds and soaking water into a blender and blend on high speed until completely smooth.
3
Pour the almond purée through a fine muslin cloth over a bowl, squeezing firmly to extract all almond milk.
4
Combine the caster sugar and remaining 300ml of water in a saucepan over medium heat.
5
Stir gently until the sugar dissolves completely into a clear syrup, then remove from heat and cool.
6
Whisk the cooled sugar syrup, extracted almond milk, bitter almond extract, and salt together in a shallow dish.
7
Place the dish in the freezer for 45 minutes until ice crystals begin forming at the edges.
8
Scrape and mash the mixture thoroughly with a fork, breaking down large crystals to create a smooth slush.
9
Return to the freezer, scraping vigorously every 30 minutes for 2 hours until creamy and finely crystalline.

Chef's tips

Extracting your own almond milk from whole nuts provides the natural oils needed for a creamy, authentic texture. Use bitter almond extract very sparingly, as just two drops deliver the quintessential Sicilian pastry shop fragrance. If the granita sets too hard, pulse it briefly in a food processor before serving.

Ingredient substitutions

bitter almond extract → a few drops of amaretto liqueur or omit entirely
caster sugar → granulated sugar dissolved thoroughly into the warm syrup

Storage

Store in an airtight container in the freezer for up to 1 week, stirring or blending briefly before serving.

Reheating

Do not heat; soften at room temperature for 10 minutes and mash thoroughly with a fork before eating.

Common mistakes to avoid

•Leaving the mixture to freeze without regular stirring, which creates an unyielding block of ice.
•Using carton almond milk, which lacks the fat content and depth of freshly pressed almonds.
•Adding boiling syrup to cold almond milk, which can cause the delicate oils to separate.

Serving suggestions

Serve in a chilled glass tumbler alongside a warm Sicilian brioche col tuppo.Top with a spoonful of unsweetened whipped cream for a classic messinese café serving.Enjoy as a light, cooling dessert after a summer meal.