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    Home » Recipes » Snacks

    Sicilian Almond Granita (Using Almond Milk)

    Published: Mar 18, 2019 · Modified: Jun 21, 2023 by Neriz · This post contains some affiliate links.

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    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!

    Two glasses of almond granita served with Sicilian brioche.

    Originally from Sicily, granita is a semi-frozen blend of sugar, liquid (i.e., juice, water, etc.), 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.

    So, what is almond granita?

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

    Sicilian almond granita is typically served for snacks and breakfast.  

    Yep, I was surprised by that too.  

    But it absolutely works because summer in Sicily, the southernmost region of Italy, is HOT.

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

    Oh!  To enjoy it like the locals, serve it with Sicilian brioche (or brioche col tuppo) 🙂

    FOR MORE TRADITIONAL ITALIAN TREATS FOR SUMMER, CHECK OUT LOVE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to prepare Sicilian almond granita at home.
    • Almonds – you need to use whole almonds, not blanched almonds, so keep their skins on.
    • Sugar – powdered sugar and regular granulated will be used in this Sicilian almond granita recipe.
    • Milk – you can use either almond or regular milk.

    Although, I strongly suggest 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 making Sicilian almond granita by using a blender to grind the almonds into a slightly powdery texture.

    Grinding the almonds to a finer texture to start making almond granita.

    Add powdered sugar, granulated sugar, and almond milk. 

    Mixing all the ingredients needed for making almond granita at home.

    Blend to combine evenly.

    Strain the granita mixture to eliminate the remaining big chunks of almonds and pour it directly into a freezer-proof tin.

    Straining the almond granita mixture directly into a tin, ready for freezing.

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

    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 any forming ice.

    Scraping the semi-frozen top of almond granita with a fork.

    Place 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

    • 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 just opted to use almond milk when I discovered it in a small bar in Siracusa (on our last Sicilian trip) — it really does add depth to the almond flavor.

    Is Sicilian 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 with me.  

    You don’t just see faint traces of almonds; you also taste them.

    Should I use sweetened or unsweetened milk for almond milk granita?

    You can use either sweetened or unsweetened — but be sure to adjust the amount of sugar accordingly.  

    I use unsweetened almond milk for this recipe because that’s the one I had on hand.

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

    Looks so refreshing, right?  Give Sicilian almond granita a try, and let me know what you think!

    OR GET SOME IDEAS FROM THIS LIST OF SNACKS FROM AROUND THE WORLD!

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    📖 Recipe

    Sicilian almond granita served, with slices of raw almonds on top, and a brioche next to it.

    Sicilian Almond Granita Recipe

    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!
    5 from 8 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Resting Time: 4 hours hours
    Total Time: 4 hours hours 15 minutes 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, and 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.  
      (NOTE: 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 3 hours.
    • Transfer almond granita to 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
      • Rita

        February 24, 2023 at 9:36 am

        You sure could. I dont see any reason why you couldnt! 🤗😋

        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
    5. Silvana Roche

      February 03, 2025 at 3:22 am

      5 stars
      OMG! It took me back to Italy. So good. Don’t know why I hadn’t made it earlier. Thanks for the recipe Neriz👏

      Reply
    6. Silvana Roche

      February 03, 2025 at 3:23 am

      5 stars
      OMG! It took me back to Italy. So good. Don’t know why I hadn’t made it earlier. Thanks for the recipe Neriz👏

      Reply
    5 from 8 votes (4 ratings without comment)

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