Sicilian Almond Granita

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!

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Almond Granita is typically served as snack, not dessert – 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.

HOW TO MAKE ALMOND GRANITA

Just like the rest of Italy, every city in Sicily have their own version of almond granita.

We have been to Catania, Taormina, Siracusa, Erice, Trapani and Palermo.  The two that stood out for me was the chunky version from Palermo and the softer, slushier variant made in Siracusa.

I specifically LOVE the slushier one, and up to this day, that is how I prepare my Sicilian almond granita in Stockholm.

WHAT IS ALMOND GRANITA?

Originally from Sicily, granita is basically a semi-frozen blend of sugar, liquid (in the form of 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 own twist to it.

IS ALMOND GRANITA VEGAN?

Not all of them, but this particular recipe is.

The ones I’ve tried in the island of Sicily is 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 FOR ALMOND MILK GRANITA?

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.

SICILIAN ALMOND GRANITA AND BRIOCHE

One thing that should not be left out is that almond granita is BEST eaten with Sicilian Brioche. (I had no idea why either, it just makes sense once you tried them together – trust me.) 🙂

Now that you have recipes for both of them, you would have no problem enjoying them like the Sicilians, in the comfort of your own home!

FOR OTHER SNACKS & DESSERTS, CHECK OUT THESE OTHER POSTS –

• Pistachio Semifreddo
• Coffee Granita
• Sicilian Watermelon Jelly (Gelo di Anguria)
• Affogato
• Coffee Ricotta with Berry Compote

NOTE:  This post was originally published back in March, 2018.  I republished it with a video and new set of photos.  I also added some additional details on the recipe.

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Sicilian Almond Granita

Prep Time

15 mins

 

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! (VIDEO ABOVE)

Course: Snack

Cuisine: Italian

Keyword: granita recipe, summer desserts, summer desserts easy

Servings: 4

Calories: 405 kcal

Ingredients

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

Instructions

1. Use a blender to grind the almonds to powdery texture. 

2. Add powdered sugar, sugar and almond milk. Blend to mix.

3. Strain the mixture to get rid of the big chunks of almonds. Pour it into a tin that can be placed in the freezer.  
   

4. Freeze uncovered for an hour or two, depending on how cold your freezer is – until the top has solidified a bit. Mine normally takes about an hour.
   

5. Scrape by using a fork. Put the container back in the freezer and repeat every hour, for the next 3 hours.
   

6. Serve by spooning granita in a glass. If you are not ready to serve yet, cover the tin with an aluminum foil and place it back in the freezer until serving.

Recipe Notes

• You can use sweetened or unsweetened almond milk,  just make sure you taste the mixture before freezing, to balance the sweetness.

 

 

Last Updated on September 13, 2019