Almond Granita

  • Serves

    serves 4-6

  • Cook

    3 hours 30 minutes


Nutty, sweet almonds are used four ways in this super-simple frozen dessert.


  • 1 14 cups whole milk
  • 12 cup slivered, blanched almonds, toasted
  • 13 cup sugar
  • 14 cup canned almond paste
  • 12 tsp. almond extract
  • Pomegranate seeds and toasted sliced almonds, to garnish


Step 1

In a blender, combine the milk with the slivered almonds, sugar, almond paste, and almond extract and purée until smooth. Pour the almond milk into a 9-by-13-inch baking dish, cover the dish with plastic wrap, and place in the freezer.

Step 2

Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until the granita is slushy and frozen, about 3 hours. Scoop the granite into chilled serving glasses and garnish with pomegranate seeds and sliced almonds.

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