Almond-Milk Granita
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
SugarDirections:
1
Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white
2
Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve
3
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)
4
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours
5
Scrape with a fork to lighten texture, crushing any lumps
6
Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white
7
Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve
8
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)
9
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours
10
Scrape with a fork to lighten texture, crushing any lumps