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    Home » Recipes » Drinks

    Sicilian Almond Granita

    Published: Mar 18, 2019 · Modified: May 3, 2021 by Neriz · This post contains some affiliate links.

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    Jump to Recipe

    A refreshing and authentic Italian snack that you can easily make at home!  The hardest part in making Sicilian Almond Granita is waiting for it to freeze.  A summer treat that will surely become one of your favorites!

    Two glasses of almond granita served with Sicilian brioche.

    (*This post contains some affiliate links)

    Almond granita is typically served for snacks and breakfast.  

    Yep, I was surprised with that too.  But it works. I mean, summer in Sicily is really HOT, it being the southernmost part of Italy.  

    Every glass of granita provides a refreshing, sweet reprieve from the Sicilian heat, and if you like an entirely local experience, you better serve it with Sicilian brioche as well. 🙂

    IF YOU WANT MORE TRADITIONAL ITALIAN TREATS FOR SUMMER, THEN YOU WOULD LOVE THESE POSTS!

    • Pistachio Semifreddo
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    Ingredients

    An image showing all the ingredients you need to prepare Sicilian almond granita at home.
    • Powdered sugar – you can just use your favorite brand.
    • Almonds – natural, whole almonds.
    • Sugar – regular white sugar is excellent for this almond granita recipe.
    • Milk – you can use either almond milk or regular milk.  I prefer almond milk because it adds to the overall flavor of almonds.
    An overhead shot of two servings of Sicilian Almond Granita, with some brioche on the side.

    Preparation

    Start by using a blender to ground the almonds into a slightly powdery texture (photo 1).

    Add powdered sugar, regular sugar, and almond milk. Blend to combine evenly (photo 2).

    Updated first part of a collage of images showing the step by step process of making almond granita.

    Strain the mixture to eliminate big chunks of almonds and pour it directly into a freezer-proof tin (photo 3).

    Freeze uncovered for an hour or two until the top has solidified a bit.  It depends on the temperature of your freezer – mine typically takes about an hour.

    Updated second part of a collage of images showing the step by step process of making almond granita at home.

    Scrape by using a fork (photo 4).

    Put the container back in the freezer and repeat it every hour for the next three hours.

    Serve with sprinkled chopped almonds on top, if desired.

    An image showing a tin of almond granita, with a scoop ready for serving.

    Helpful tips

    • Make sure you don’t ground the almonds too much or end up with almond butter.
    • Do not add all the sugar at once.  Taste and adjust as per your preference.  
    • If you don’t want to serve it yet, cover the tin with aluminum foil and place it back in the freezer until serving.
    A closer shot of a glass of almond granita, highlighting its texture on those bits of almonds on it.

    Recipe variation

    • Regular milk.  Full cream milk is generally used for making granita.  I just opted to use almond milk when I discovered it in a small bar in Siracusa (during our last Sicilian trip) — it really does add depth to the almond flavor.
    • Toasted or blanched almonds.  You can either remove the almonds’ skin, toast them, or do both; it’s all up to you.  

    FAQs

    What is almond granita?

    Originally from Sicily, granita is a semi-frozen blend of sugar, liquid (i.e., milk or water), and some flavorings like fruits, nuts, or chocolates.

    Nowadays, though, you see them in every region of Italy – most of the time adding their twist to it.

    Is almond granita vegan?

    Not all of them, but this particular recipe is.

    The ones I’ve tried on the island of Sicily are mostly made of regular milk. I’ve only tried the one with almond milk in Siracusa – and that’s the flavor that has stuck to me.  

    You don’t just see faint traces of almonds; you taste it as well.

    Should I use sweetened or unsweetened milk?

    You can use either sweetened or unsweetened almond milk – but be sure to adjust the amount of sugar accordingly.  For this recipe, I use unsweetened almond milk because that’s the one I had on hand.

    Always taste (and adjust) the mixture before even straining and pouring it into the tin.

    Looks so refreshing right?  So give this Sicilian almond granita a try, and let me know what you think! 🙂

    Text for Roundup Sections
    • Easy Italian Desserts & Pastries Recipes
    • Authentic Italian Cookie Recipes
    Two glasses of almond granita served with Sicilian brioche.

    Sicilian Almond Granita Recipe

    A vegan and refreshing Italian snack that you can easily make at home! The hardest part in making Sicilian Almond Granita is waiting for it to freeze. A summer beverage that will surely become one of your favorites!
    5 from 6 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Resting Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 6
    Calories: 237kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Blender (Stand Mixer)
    • Strainer for Sifting
    • Loaf Tin (2 lb)

    Ingredients

    • 1 & 1/4 cup whole almonds, (200 grams)
    • 1/2 cup powdered sugar
    • 2 to 3 tbsp sugar
    • 2 cups almond milk (or regular milk), unsweetened

    Instructions

    • Using a blender, ground the almonds to a powdery texture. 
    • Add powdered sugar, sugar, almond milk and continue blending to combine.
    • Strain the mixture to get rid of any big almond chunks left. Pour it directly into a freezer-free tin.
    • Place in the freezer uncovered for an hour or two until the top has solidified a bit.  (It depends on how cold your freezer is, but mine generally takes about an hour.)
    • Use a fork to scrape the granita.  Put the container back in the freezer and repeat it every hour for the next 3 hours.
    • Transfer almond granita in a glass and serve.

    Notes

    • Cook’s Tip #1:  Don’t ground the almonds too much, or you will end up with almond butter.
    • Cook’s Tip #2:  It’s better not to add all the sugar at once. Taste and adjust as per your preference.
    • Cook’s Tip #3:  If you don’t want to serve it yet, cover the tin with aluminum foil and place it back in the freezer until serving.

    Nutrition

    Calories: 237kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 109mg | Potassium: 210mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1IU | Calcium: 179mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Biagio

      March 22, 2019 at 5:01 pm

      Hi Neriz! I’m Sicilian but I’m living and working in Brazil. I love Scandinavian Kitchen and I’m so happy to see your almond granita!!!!! 😉
      Thank you !!!!!

      Reply
    2. Minzee

      March 26, 2019 at 10:25 am

      Can you use almond meal/flour, already ground? Thanks!

      Reply
    3. Lotus

      November 02, 2019 at 12:23 pm

      5 stars
      Love this!

      Reply
      • Neriz

        November 11, 2019 at 8:55 pm

        Thank you Lotus! 🙂

        Reply
    4. Rosa Scoddo-Sessa

      August 02, 2021 at 9:49 pm

      5 stars
      Delicious and so easy to make!

      Reply
      • Neriz

        August 02, 2021 at 10:54 pm

        Thank you Rosa! Glad you liked it. 🙂

        Reply

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