Almond-Milk Granita (Granita di Mandorle)
Almond-Milk Granita (Granita di Mandorle) is a flavorful French French Receipes dish prepared with quality ingredients. Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white.
Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve.
Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours.
Scrape with a fork to lighten texture, crushing any lumps.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
