Granita di Mandorle


Preparation info

  • Difficulty


  • Makes

    2½—3 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

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.


  • 250 g (9 oz) blanched almonds
  • 130 g ( oz) sugar
  • 700 ml (24 fl oz) water


Put the almonds in a dry frying pan and toast gently until they just start to colour, turning them almost continuously. Watch that they don’t darken, as this will change the milky white colour of the granita. Remove from the heat and cool completely.

Blend the almonds, sugar and roughly a cup of the water in a food processor until you have a smooth paste. Add the remaining water and blend to combine. Line a colander with muslin and set it over a deep bowl. Scrape the almond water into the colander and put aside, covered loosely, to drain overnight.

Remove the colander and, holding the almond-filled muslin over the bowl, twist and squeeze it firmly (taking care not to tear the fabric) to get the last of the milk from the pulp. You should have just under 750 ml (26 fl oz/3 cups) of almond milk. Now stir in 2 or 3 tablespoons of the almond pulp, depending on how much texture you like. You won’t need the remaining pulp so you can discard it. Pour the milk into an ice-cream machine and churn following the manufacturer’s instructions.

Once frozen store in a suitable container in the freezer and take it out a little before serving so it makes nice soft dollops in a cup, not hard scoops.