← Nouns Cooking · Italian

Ingredients

• 200 g blanched almonds
• 150 g Sugar
• 750 ml cold water
• 1 pinch Salt
• 4 brioche buns, to serve

Method

1. Blitz the almonds with the sugar and 150 ml of the water in a blender for 2 min, until you have a smooth paste.
2. Add the rest of the water and the salt, blend again and leave to steep for 30 min.
3. Strain through a sieve lined with a clean cloth, squeezing hard to get all the almond milk out. (The leftover pulp can go into cakes or porridge.)
4. Pour into a shallow metal tray and freeze. After 1 hour, scrape and stir the icy edges into the middle with a fork; repeat every 30 min for 3 hours, until the granita is creamy and evenly frozen into fine crystals.
5. Spoon into glasses and serve with a brioche bun on the side to tear and dip.

Tips

• Contains tree nuts. A few drops of almond extract boost the flavour if your almonds are mild.
• If it freezes solid, leave it 10 min at room temperature and fork it up again.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar