Italian · Dessert
Sicilian Almond Milk Ice
A granita-style Sicilian ice made from freshly strained almond milk, lightly sweetened and sharpened with a touch of lemon, then hand-scraped into delicate ice crystals rather than churned. This is the old-world version of almond milk ice served in Sicily's granita bars long before ice cream machines existed, prized for its snowy, flaky texture and clean, delicately nutty flavour.
$1
20 minsPrep
5 minsCook
205 minsTotal
EasyLevel
Nutrition per serving
236Calories
6.4gProtein
15gFat
22.7gCarbs
17.4gSugar
3.8gFiber
0mgSodium
0mgChol
1.1gSat Fat
223mgPotassium
81mgCalcium
1.1mgIron
0mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Italian Moscato d'Asti
local
Sicilian Lemon Granita
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Blitz the blanched almonds with 100g of the water in a blender until you have a fine, milky paste.
2
Strain the mixture through a sieve lined with muslin (or a fine cloth), pressing firmly to extract as much almond milk as possible; discard the spent pulp.
3
In a small pan, warm the remaining 50g water with the sugar over low heat, stirring until fully dissolved, then remove and cool to room temperature.
4
Combine the cooled sugar syrup with the strained almond milk and the lemon juice, stirring well to combine.
5
Pour the mixture into a shallow tray (about 350ml capacity) and place in the freezer.
6
After 45 minutes, once ice crystals begin forming at the edges, scrape the mixture thoroughly with a fork.
7
Return to the freezer and repeat the scraping every 30-40 minutes for the next 2-3 hours, breaking up all crystals each time, until the whole mass is a light, fluffy mass of ice flakes.
8
Scoop into chilled glasses or bowls to serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Almond, blanched, finely ground
- 150g150g Water, divided, for steeping and diluting
- 32g32g Sugar White, dissolved into syrup
- 6g6g Lemon Juice, freshly squeezed
