To make almond granita with ready-sweetened almond paste, use 250 g almond paste, 500 ml water and a small pinch of salt. Blend and chill the mixture. Churn it for about 30 minutes in an ice-cream maker, or stir it vigorously every 30 minutes in the freezer to break up the ice crystals.
The photograph for this recipe was taken in Panarea. Almond granita is in the foreground, mulberry granita is behind it, and both are served with brioche. Visit Sicily describes granita with brioche as a Sicilian ritual and lists almond and mulberry among its characteristic flavours.
Ingredients for 4 servings
- 250 g ready-sweetened almond paste;
- 500 ml water;
- a small pinch of salt.
Use a sweetened paste intended for drinks or granita, not a professional 100% almond paste. Their concentration and sugar content differ, so they cannot be exchanged using the same quantities.
To make the paste at home, start with the sweet peeled almonds sold in the shop and follow the Magazine guide to almond paste. Check current availability and product information before ordering.
Method
1. Dissolve the almond paste
Cut the paste into small pieces and place it in a tall container. Add the water and salt.
Step 1: cut the paste and measure the water and salt. AI-generated illustrative image.
2. Blend
Use a hand blender, starting slowly and increasing the speed until the paste has completely dissolved and the mixture is smooth and lightly foamy.
Step 2: blend until the mixture is smooth. AI-generated illustrative image.
3. Chill
Freeze for one hour. Break up the first ice crystals with a hand whisk. This step is used for both methods.
Step 3: break up the crystals after the first hour. AI-generated illustrative image.
4. Finish without an ice-cream maker
Return the container to the freezer. Stir vigorously every 30 minutes, scraping the edges where the mixture freezes first. It should gradually thicken over about 4 hours. Blend briefly before serving for a finer texture.
Step 4: serve when the texture is fine and creamy. AI-generated illustrative image; the opening Panarea photograph is an original photo by the author.
Method with an ice-cream maker
After the first hour in the freezer, whisk the mixture and transfer it to the machine. Churn for about 30 minutes, or follow the manufacturer’s directions, until the granita is fine and creamy.
Why does granita become hard?
Ice crystals grow during storage. Stirring during freezing keeps them smaller. If the granita becomes firm, leave it at room temperature for about 10 minutes, break it up with a fork and blend it briefly before serving.
Which almond paste should I use?
Choose sweetened almond paste and read its ingredients before adding any sugar. A product with a different almond-to-sugar ratio may need a different amount of water and should be tested rather than adjusted at random.
How to serve it
Serve in a chilled glass with brioche. The Panarea photograph captures this classic pairing and also shows a mulberry granita in the background.
Frequently asked questions
Does this almond granita contain milk?
This formula uses almond paste, water and salt. Always check the almond paste label and cross-contamination information when dietary requirements matter.
What is the main allergen?
Almonds are tree nuts and must be clearly declared in the article and in any future Recipe structured data.
Can I prepare it the day before?
Yes, but it will harden in the freezer. Let it soften briefly, break up the crystals and blend it again before serving.
Where can I find professional granita products?
For professional bases and slush-machine products, see the shop category sorbets and granita preparations. The quantities in this recipe do not apply to those products: always follow the chosen product label.
Sources and editorial note
The cultural context is supported by Visit Sicily. The quantities and the with-or-without-machine sequence are inspired by the Dulcisss in forno recipe provided by the user. This article uses original wording and structure and links to the source; it does not reproduce its text or photographs. The The Magazine must record the observed time, yield and texture before enabling Recipe schema.
