30 min
Hands-on time
+ 4 hr soaking or marinating first
EasyDifficulty
6 stepsSteps
Method
- 1 Cook the sugar with 500 ml of water for 5 minutes to make a syrup, then let it cool completely.
- 2 Soak ground almonds in 200 ml of water for 2 hours, then strain through a cloth to extract the almond milk.
- 3 Mix the cooled syrup with lemon juice, almond milk, and orange zest.
- 4 Pour into a flat tray and freeze for 4 hours, scraping off any crystals with a fork every 30 minutes.
- 5 Scraping with a fork every 30 minutes is the entire technique for granita; once it freezes, it becomes a hard, non-porous stone.
- 6 Serve in a chilled glass and enjoy with brioche bread, a typical Sicilian breakfast.