Creamy and refreshing semi-frozen dessert. Perfect on a hot day.
Granita di Mandorle
Almond Milk And Frozen Treats
1/2 cup Mandelin Premium Almond Paste
2 tablespoons sugar
2 cups bottled spring water (not carbonated)
Blend together almond paste, sugar, and 1-1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve.
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).
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Serves 6.
The consistency of granita is best the day it's prepared, but it can be made 1 day ahead. Scrape with a fork before serving.
Gourmet, January 2007