✪ Key Takeaway: Almond granita is a refreshing Sicilian frozen dessert made from almond milk, sugar, and patience, perfect for hot summer days.
Introduction
Imagine spooning fluffy ice crystals that taste like sweet almond clouds melting instantly on your tongue.
That is exactly what authentic almond granita delivers without any fancy equipment or complicated techniques.
Hi, I am Abdur, your nutrition coach, and today I am showing you exactly how to make almond granita that rivals any Sicilian cafe using just a fork and your freezer.
What’s the Origin of This Recipe?
Almond granita comes straight from the sun-drenched island of Sicily in southern Italy.
Sicilians have been making this frozen treat for centuries, originally using snow from Mount Etna mixed with fruit juices and almond milk.
The town of Noto is particularly famous for its almond granita, where locals enjoy it for breakfast with a warm brioche bun.
Traditional Sicilian almond granita uses local almonds called Pizzuta or Romana, which have an intensely sweet flavor.
The technique of scraping frozen mixtures to create icy crystals instead of smooth ice cream sets granita apart from other frozen desserts worldwide.
✪ Fact: Sicilians traditionally eat almond granita for breakfast paired with a soft brioche bun to dip into the icy dessert.
Is This Recipe Healthy?
Almond granita offers several nutritional benefits compared to traditional ice cream or frozen desserts.
Almonds provide healthy fats, vitamin E, magnesium, and protein, though most of these nutrients come from whole almonds rather than strained almond milk.
The main concern with granita is the added sugar, which you can reduce by half if you prefer less sweetness.
This dessert contains no dairy, making it naturally suitable for lactose-intolerant individuals and vegans.
You can make it even healthier by using natural sweeteners like honey or maple syrup, though this slightly changes the texture and freezing properties.
✪ Total Time: 240 minutes | ✪ Total servings: 4
Tools
- Blender or food processor
- Fine mesh strainer or cheesecloth
- Shallow metal baking pan (9×13 inches works perfectly)
- Fork for scraping
- Measuring cups and spoons
✪ Pro Tip: A metal pan freezes faster and more evenly than glass or plastic, creating better ice crystals.
Ingredients
- 1 cup raw almonds (blanched or with skin)
- 3 cups water (divided)
- 3/4 cup granulated sugar
- 1/4 teaspoon almond extract (optional but recommended)
- Pinch of salt
✪ Note: Blanched almonds create a whiter granita, while almonds with skin add a slightly nuttier flavor and beige color.
Instructions
- Soak the raw almonds in 1 cup of water overnight or for at least 8 hours in the refrigerator.
- Drain the almonds and add them to your blender with 2 cups of fresh water.
- Blend on high speed for 2-3 minutes until the mixture turns completely white and no large almond pieces remain.
- Strain the almond milk through a fine mesh strainer or cheesecloth into a bowl, pressing firmly to extract all liquid.
- Add the sugar, almond extract, and salt to the strained almond milk and stir until the sugar dissolves completely.
- Pour the mixture into your shallow metal baking pan and place it in the freezer.
- After 30 minutes, use a fork to scrape the frozen edges toward the center, breaking up any ice crystals.
- Return the pan to the freezer and repeat this scraping process every 30 minutes for 3-4 hours.
- Continue scraping until the entire mixture transforms into fluffy, snow-like crystals with no liquid remaining.
- Serve immediately in chilled glasses or store covered in the freezer for up to one week.
✪ Pro Tip: Set a timer on your phone for every 30 minutes so you do not forget to scrape during the freezing process.
Nutrition Facts (approximate)
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 32g
- Fat: 5g
✪ Note: Nutrition values vary based on the amount of sugar used and whether you strain the almond milk thoroughly.
What Are Common Mistakes to Avoid?
The biggest mistake people make is forgetting to scrape the granita regularly during freezing.
If you skip scraping sessions, you end up with a solid ice block instead of fluffy crystals that are nearly impossible to fix.
Another common error is using a deep container instead of a shallow pan, which makes freezing take forever and scraping extremely difficult.
Not straining the almond milk properly leaves grainy bits that create an unpleasant texture in the final granita.
Finally, many people add too little sugar thinking they are being healthy, but sugar actually affects the freezing point and prevents the granita from becoming rock-hard.
✪ Pro Tip: If your granita freezes too hard, let it sit at room temperature for 5 minutes then scrape vigorously with a fork.
What If You’re Missing an Ingredient?
If you do not have raw almonds, you can use store-bought unsweetened almond milk, though the flavor will be less intense.
When using commercial almond milk, skip the soaking and blending steps and start directly with mixing the milk and sugar.
You can replace granulated sugar with honey or agave syrup, but use slightly less because liquid sweeteners taste sweeter than granulated sugar.
The almond extract is optional but highly recommended because it intensifies the almond flavor significantly.
If you absolutely cannot find almonds, you can make this same recipe with cashews or macadamia nuts for a different but equally delicious granita.
✪ Note: Store-bought almond milk contains stabilizers that may create a slightly different texture than homemade almond milk.
Can You Store Leftovers?
Almond granita stores beautifully in the freezer for up to one week when kept in an airtight container.
The texture will become harder during storage, so you need to scrape it again with a fork before serving to restore the fluffy consistency.
I recommend using a shallow container rather than a deep one for storage because it makes re-scraping much easier.
Granita does not spoil quickly because of its high sugar content and freezing temperature, but the flavor gradually fades after a week.
Never store granita in the refrigerator because it will melt into a sweet almond drink within hours.
✪ Pro Tip: Press plastic wrap directly onto the surface of stored granita to prevent ice crystals from forming on top.
Can You Scale This Recipe?
This recipe scales up or down perfectly without any adjustments to technique or ratios.
For a single serving, use 1/4 cup almonds, 3/4 cup water, and 3 tablespoons sugar in a small loaf pan.
When doubling or tripling the recipe for a crowd, use multiple shallow pans instead of one deep container for faster, more even freezing.
The scraping schedule remains the same regardless of batch size, though larger quantities may need an extra 30 minutes of total freezing time.
I have successfully made this recipe for parties using 4 cups of almonds in four separate pans, scraping them all at the same time every half hour.
✪ Fact: Professional gelaterias in Sicily make granita in large batches using specialized machines that continuously scrape the mixture.
Can You Customize This Recipe?
You can add coffee to create a popular Sicilian variation called granita di caffe con mandorla by mixing 1 cup of strong espresso with the almond milk.
For a chocolate version, stir in 2 tablespoons of cocoa powder and an extra tablespoon of sugar to the almond milk before freezing.
Fresh lemon zest or orange zest adds a bright citrus note that cuts through the richness beautifully.
You can top your granita with whipped cream, chopped toasted almonds, or fresh berries for extra flavor and texture contrast.
Some people like adding a splash of amaretto liqueur for an adult version, though this makes the granita slightly softer due to alcohol lowering the freezing point.
✪ Pro Tip: Serve almond granita in a chilled glass with a warm brioche bun on the side for an authentic Sicilian breakfast experience.
The Bottom Line
Making almond granita at home requires nothing more than patience, a fork, and a willingness to set timers every 30 minutes.
The best frozen desserts come from simple ingredients treated with respect and proper technique, not expensive machines.
Now I want to hear from you in the comments below about your granita adventures, any flavor combinations you tried, or questions about getting that perfect fluffy texture.
References
At NutritionCrown, we use quality and credible sources to ensure our content is accurate and trustworthy. Below are the sources referenced in writing this article:
- Food and Journeys: Almond Granita Recipe
- Greg Nelson Cooks: Granita alla Mandorla – Almond Granita
- The Gourmet Project: Almond Granita Recipe
- Three Farms Island: How to Make Almond Granita at Home
- TasteAtlas: Granita di Mandorla Recipe
