Saturday, July 20 2024

Originating on the sun-kissed coasts of Italy, this traditional dessert is a symphony of creamy almond milk and delicate sweetness, offering a luxurious escape from the ordinary.

With its light, crystalline texture and rich nutty undertone, almond granita promises to elevate your culinary repertoire and wow guests with its authentic Mediterranean charm.






  • 1 cup blanched almonds (about 200 grams)
  • 1 cup of sugar (about 200 grams)
  • 4 cups of water (1 liter)
  • 1 teaspoon almond extract (optional)
  • Chopped almonds or almond crumbs for garnish (optional)



Prepare the almond milk:

Place blanched almonds in a bowl and cover with water. Let them soak for at least 4 to 6 hours or preferably overnight.
Drain the soaked almonds and transfer them to a blender.
Add 4 cups of water and blend until smooth and homogeneous.
Strain the mixture through cheesecloth or a fine-mesh strainer to make almond milk. Squeeze the cheesecloth well to extract all the liquid.

Prepare the syrup:

In a saucepan, dissolve the sugar in about 1 cup of almond milk by heating it over low heat and stirring constantly until the sugar is completely dissolved.
Allow the syrup to cool.
Combine and cool:

Mix the sugar syrup with the remaining almond milk. Add the almond extract if you are using it for a stronger flavor.
Pour the mixture into a wide, shallow bowl or metal container (to make it easier to freeze).


Place the container in the freezer and let it freeze for about 30 to 40 minutes.
When the mixture begins to freeze on the edges, stir it vigorously with a fork to break up the ice crystals.
Repeat this every 30 minutes until it reaches a grainy, soft consistency (this will take about 3-4 hours).


Once the desired consistency is reached, the granita is ready to serve.
Pour the granita into glasses and garnish with chopped almonds or almond crumbs if desired.
Almond granita is perfect on its own or paired with a brioche. Enjoy!

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