Name: Almond Granita
Yield: Makes 6 servings
Ingredients: 1 1/4 cups whole milk; 1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped; 1/3 cup sugar; 1/4 cup almond paste (not marzipan; about 2 1/2 ounces); 1 teaspoon almond extract

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Almond GranitaRomulo Yanes

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/4 cups whole milk

1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped

1/3 cup sugar

1/4 cup almond paste (not marzipan; about 2 1/2 ounces)

1 teaspoon almond extract

Preparation

Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.