Almond Granita
What I love about this granita is that it’s refreshing on a hot day, but what’s even more interesting is how incredibly fragrant it is, especially for a cold dessert. Be sure to use almond paste that contains only 50 percent sugar so it’s not too sweet.
Equipment
Ingredients
- Serves 8 to 10
- 1½ cups almond paste made with 50 percent sugar
- 4¼ cups whole milk
Instructions
- Scrape the almond paste into your blender.
- In a small pan on high heat, bring the milk to a simmer.
- Pour the simmering milk over the almond paste and blend on low speed until the milk and paste are fully incorporated.
- Pour the mixture into a shallow container and place in your freezer.
- Stir every 10 minutes with a fork to keep the solids from settling to the bottom before the liquid starts to freeze, about 1 hour.
- Cover the container and leave it in the freezer until the granita has turned to solid ice, at least 2 hours.
- Don’t rush this step; the ice needs to be rock solid or the dish won’t work.
- About 10 minutes before serving, chill your serving glasses in the freezer.
- Use a sturdy fork like a rake to scrape the ice into a pile at the bottom of the container.
- Scoop the ice into a chilled serving glass, then return the glass to the freezer as you prepare the other glasses (don’t stress too much; it’s still delicious if it’s slightly melted).
- Serve immediately.
