Almond Granita

Total Time:
47 min
Prep:
15 min
Inactive:
2 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 quart almond milk, recipe follows
  • 2 ounces almond paste
  • 2 ounces sugar
  • 2 teaspoons fresh lemon juice
  • Almond Milk:
  • 2 quarts milk
  • 1 pound almond meal
  • 1 pound blanched whole almonds
  • 2 ounces almond essence
  • 1/2 cup sugar
Directions
  • In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.

  • To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.

Almond Milk:
  • In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.

  • Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.

  • Yield: 2 quarts


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