Almond Granita
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Purée all ingredients with 1 1/4 cups water in a blender until smooth
2
Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids
3
Freeze mixture for 1 hour
4
Stir, mashing any frozen parts with the back of a fork
5
Cover and freeze mixture until firm, about 2 hours
6
Using a fork, scrape granita vigorously to form icy flakes
7
DO AHEAD: Can be made 3 days ahead
8
Cover tightly with foil and keep frozen
9
Give it a quick scrape before serving
10
Purée all ingredients with 1 1/4 cups water in a blender until smooth
11
Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids
12
Freeze mixture for 1 hour
13
Stir, mashing any frozen parts with the back of a fork
14
Cover and freeze mixture until firm, about 2 hours
15
Using a fork, scrape granita vigorously to form icy flakes
16
DO AHEAD: Can be made 3 days ahead
17
Cover tightly with foil and keep frozen
18
Give it a quick scrape before serving