Granita di Mandorle

This is adored in Sicily, especially as breakfast in summer. Every day. Some even make it in winter. Can’t get tired of it, they say. In fact, many Sicilians even have a special machine for this into which they toss ice, sugar and almonds and out comes an ice-white beauty. To get it to the same consistency as I ate it with the Sicilians, you will need an ice-cream machine to whip subtlety and life into it. Serve for breakfast with Pan brioche.