Almond Granita

I have always been an almond fan – anything almond, I’m there.  This is an awesome treat for a hot summer day.  It is super simple to make, and can be whipped up in a few hours.  Serve as a mid-day treat or dress it up with shaved chocolate for a light dessert.

After the first one hour freeze…


Almond Granita

Adapted from Bon Appétit, June 2011

Serves 6

1 1/4 cups whole milk
1 1/4 cups water
1/2 cup slivered almonds
1/3 cup sugar
1/4 cup almond paste (about 2 1/2 ounces)
1 teaspoon almond extract
good quality dark chocolate (optional – I used Lindt Intense Dark 70% cocoa)


Pre-heat oven to 350 degrees.  Place almonds on baking sheet and toast 6-10 minutes or until the almonds turn a light toasty brown, and the flavor develops.  Remove from oven, cool.

Place nuts in blender and pulse a few times to chop.  Add remaining ingredients and  blend until smooth.  Strain mixture with a fine mesh strainer into a 9x9x2″ metal baking pan.  Freeze mixture for one hour.  Remove from freezer and mash up frozen parts with the back of a fork; cover and return to freezer until firm (about 2 hours).  When solid, use a fork to scrape granita vigorously to form icy crystals.  Serve in glasses or dessert bowls.  If desired, shave dark chocolate bar over granita using a vegetable peeler.



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