Almond Granita
posted in: DrinksOther SweetsRecipes

It is HOT out there! Well… here it’s not crazy, ridiculously hot, but I heard it was supposed to be 110 degrees in parts of Kansas yesterday.  Whhhaaaa?  The brain does not compute…
Sorry Kansas, that must stink.  Kinda glad I’m not there. Yes, yes… I miss you, too, but let’s get real…. You are as hot as the blazes, you knock me over from your gusts of wind, and you think I’m a hippy… we need some space.

But here, drink this.  I made it for you just so you know I still love you.  It’s a new kind of refreshing treat.  It’s a granita (gra-NEE-ta)!  Which is fun to say… come on… give it a try… roll your R’s if you can.

Truly is a delicious treat.  When the husband asked what a granita was, I didn’t know exactly how to respond.  I told him it was kind of like a slushy.

I found this recipe in Baked by Matt Lewis and Renato Poliafito.  In the little blip before the recipe begins, it tells of the how this drink was inspired by Renato’s childhood summers spent in Sicily.  It was typically served with breakfast as a sweet relief from the hot African sirocco winds.

So exotic and interesting….  makes you want to try this recipe, doesn’t it?

Almond Granita

From Baked


  • 1 cup blanched almonds
  • ½ cup sugar
  • ½ teaspoon pure almond extract
  • ¼ teaspoon cinnamon
  • 1 ¼ cups hot water
  • 3 cups cold water

In a food processor, pulse together the almonds, sugar, almond extract and cinnamon until very finely ground, about 5 minutes.  Stop and scrape down the bowl every minute of so.

Slowly pour ¼ cup hot water in through the lid and process until the mixture is a fine paste.

Add another cup hot water in the same way.  The mixture will lighten in color slightly and become a concentrated almond “milk.”

Transfer the milk to a 9X13 inch glass baking pan.  Add the cold water and stir to combine.  Cover with aluminum foil and put in the freezer for 1 hour.

After 1 hour, uncover the pan and scrape the edges of the granita with a fork, stirring the ice pieces into the center, then cover again and return to the freezer until solid, scraping and stirring every 30 to 45 minutes.  When the granita is frozen solid, scrape the surgace with a fork and scoop it into glasses.  Serve immediately.




  1. Josh


  2. Molly Luton

    Try 115 in Oklahoma …No bueno! BTW…sorry that I haven’t been reading your blog…I got internet for the first time in three weeks today! ATT sucks! LOVE YOU

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