This refreshing frozen treat is creamy yet light, with the pure, subtle taste of almonds gently sweetened with honey. It’s uncomplicated to make, but you do need to need to stir it every half-hour until it is frozen, so the ice crystals form into a soft-serve-like texture instead of a solid block.
Storage Notes: The granita may be covered tightly and frozen for up to 1 week.
Servings: 3 - 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 3-4 servings
Ingredients
- 2 1/2 cups (600 milliliters) whole milk or unsweetened almond milk
- 2 cups (8 ounces/227 grams) sliced almonds
- 1/3 cup (about 3 1/2 ounces/106 grams) honey
Directions
In a medium saucepan over medium heat, combine the milk, almonds and honey and heat, stirring occasionally to prevent scorching, until the mixture comes to a gentle boil, about 12 minutes. Remove the pan from the heat and set aside for 30 minutes.
Transfer the mixture to a blender and puree until smooth, then strain through a fine mesh strainer, pressing on the solids (discard them after). You should get about 2 cups (480 milliliters).
Transfer the liquid to a medium high-sided pan, such as an 8-inch square baking dish; cover and place in the freezer for 4 hours. Every 30 minutes, stir the mixture with a fork, breaking up the ice crystals as they form, until the mixture has frozen into a soft, creamy ice.
Serve right away or keep frozen until ready to eat. (The granita will solidify somewhat with additional time in the freezer but will break up into small crystals again when softened at room temperature for a few minutes and scraped with a fork.)
Recipe Source
From cookbook author and nutritionist Ellie Krieger.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
