🇮🇹 Italy · Dessert
Granita di Mandorle (Almond Granita)
By eatmundo · July 7, 2026
This refreshing Sicilian almond granita is a delightful frozen dessert or drink, perfect for hot summer days. Made from just a few simple ingredients, it offers a sweet, nutty flavor and a uniquely coarse, crystalline texture.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the almond milk. In a high-speed blender, combine 200g blanched almonds with 500ml cold water. Blend on high for 2-3 minutes until the mixture is completely smooth and creamy. Ensure there are no visible almond pieces.
- 2
Strain the almond mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. Squeeze the cheesecloth firmly to extract all the liquid, leaving behind the almond pulp. This step is crucial for a smooth granita. Discard the pulp or save for another use.
- 3
In a saucepan, combine 200g granulated sugar with 200ml of water (you can take this from the strained almond milk if you like, just ensure total liquid is 500ml). Heat over medium heat, stirring until the sugar completely dissolves. Bring to a gentle simmer, then remove from heat and let cool slightly.
- 4
Pour the sugar syrup into the strained almond milk. If desired, stir in 1 teaspoon of vanilla extract now. Mix well to combine all ingredients thoroughly. The flavor should be sweet and distinctly almondy.
- 5
Pour the almond mixture into a shallow metal pan (like a baking tray) or a freezer-safe container. Place it in the freezer. After 30 minutes, remove the pan and use a fork to scrape the frozen edges towards the center, breaking up any ice crystals.
- 6
Return the pan to the freezer and repeat the scraping process every 30 minutes for 3-4 hours, or until the entire mixture has transformed into a light, fluffy, and crystalline granita. The texture should be similar to shaved ice, not a solid block.
- 7
Once the granita has reached the desired consistency, you can serve it immediately. It should be light and scoopable with a fork, exhibiting those beautiful icy flakes. Don't let it freeze solid.
- 8
To serve, scoop generous portions of the Granita di Mandorle into chilled glasses or bowls. For an authentic Sicilian experience, serve with a warm brioche bun ('brioscia con il tuppo') for dipping. It's truly a match made in heaven!
- 9
Enjoy this refreshing granita as a dessert, a cooling snack, or even for breakfast, as many Sicilians do! The contrast of the sweet almond with the icy texture is simply delightful.
Frequently Asked Questions
Which type of almonds should I use for the best Granita di Mandorle?+
For the most authentic flavor and desired smooth yet flaky texture, use whole blanched almonds. If starting with unblanched almonds, blanch them yourself to easily remove their skins.
How do I ensure my granita gets the perfect icy, flaky texture instead of a solid ice block?+
To achieve the signature flaky texture, stir and scrape the granita mixture every 30-45 minutes as it freezes, breaking up the ice crystals. Continue this process for 3-4 hours until it's fully set and scoopable.
Can I reduce the amount of sugar in the recipe, and how will it affect the granita?+
While a slight reduction is possible, sugar is crucial for preventing the granita from freezing into a solid block, contributing to its desired consistency. A significant reduction may result in a much harder, icier texture.
How long can Granita di Mandorle be stored, and what's the best way to serve it?+
Almond granita can be stored in an airtight container in the freezer for up to 1-2 weeks. Serve it scooped into chilled glasses, traditionally alongside a soft brioche bun for an authentic Sicilian breakfast or snack.
Mundo Match
Dishes across the world that share Granita di Mandorle (Almond Granita)'s core ingredients.
