Sicilian Almond Granita (Using Almond Milk)

This almond granita from Sicily is a refreshing and authentic Italian snack you can easily make at home!  The hardest part is waiting for it to freeze — a delicious summer treat that will surely become one of your favorites!

Originally from Sicily, granita is a semi-frozen blend of sugar, liquid (such as milk or water), and flavorings like fruits, nuts, or chocolate.

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

So, what is Sicilian almond granita?

It is a combination of ground almonds, sugar, and almond milk — in a frozen form.

Almond granita is typically served as a snack or for breakfast.  

Yep, I was surprised by that, too.  However, it absolutely works because summer in Sicily, the southernmost region of Italy, is extremely hot.

Every glass of almond granita provides a refreshing, sweet reprieve from the Sicilian heat. 

Ingredients

• Almonds – use whole almonds, not blanched almonds, keeping their skins on.

• Sugar – you will use both powdered and regular granulated sugar to make this granita recipe.

• Milk – you can use either almond milk or regular milk, although I strongly recommend almond milk because it complements the overall flavor of almonds.

How to make almond granita

Start by using a blender to grind the almonds into a slightly powdery texture.

Add powdered sugar, granulated sugar, and almond milk. 

Blend to combine evenly.

Strain the granita mixture to remove the remaining large chunks of almonds and pour it directly into a freezer-proof container.

Freeze uncovered for an hour or two until the top solidifies.  

Note that this will depend on the temperature of your freezer — mine typically takes about an hour.

Remove from the freezer and use a fork to scrape and break up any ice that is forming.

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

Serve your Sicilian almond granita with more chopped almonds on top, if desired.

Helpful tips

• Make sure you don’t grind 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 return it to the freezer until serving.

Recipe variation

• Toasted almonds.  If you have more time, toast the almonds before grounding them.

You can do this either on the stovetop or in the oven.  Toasting the almonds will give you a more intense flavor.

• Regular milk.  Full cream milk is generally used for making granita.  

I opted to use almond milk when I discovered it in a small bar in Siracusa (on our first trip to Sicily) — it does add depth to the almond flavor.

So, what are you waiting for?  Start preparing the ingredients now! 🙂

Whether you serve it with brioche or enjoy it on its own, this Sicilian almond granita is more than just a frozen treat — it’s a taste of tradition, sunshine, and simplicity.  Give it a try and let a bit of Sicily brighten your day.