So we’re confused. I mean, we get the whole it gets warmer in the summer thing, sunshine, beaches, popsicles, hurrah yay summertime…but um, when did exactly did the northeast US relocate to the dead center of the equator? Did we miss that? Was it during the Hills series finale? Because if it was we totally missed it. We had to focus all our attention on the witty banter and confusing storyline.
But seriously. If it’s going to be 3749 degrees with 110% humidity for the foreseeable future – we’re going to need something cold.
Cold and easy. Because whisking, whipping and movement in general takes rather a lot of energy. You know, since we moved to the equator and all. Did we mention it’s hot here?
And since half of this blue-eyed baking blogging duo lives her life sans-ice cream maker (we know, the horror) – we’ll have to think of something that requires less equipment. So let’s make some granita! Yaaaaay!
Almond milk granita…oh lovelies…it’s so good. And it is SO COLD. And it is kind of ridiculously simple. Oooh oooh and it tastes delicious with all that juicy summer fruit that’s hanging around these days. Throw in some balsamic vinegar, maybe some whipped cream and people will start thinking you’re real fancy.
Fancy. And hot.
Almond Milk Granita
1 cup whole almonds, toasted
1 quart whole milk
1 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
Place the almonds in a pie plate or oven proof skillet and toast in a 350 F oven for 15 minutes. Transfer the almonds to a plate to cool and chop them up. Transfer the almonds to a heat proof bowl.
Combine 2 cups of milk and the sugar in a sauce pan and simmer until the sugar has dissolved. Pour the hot milk over the almonds and steep for 1-2 hours. Strain.
Add the salt and almond extract and remaining cold milk to the almond milk. Pour into a shallow pan and freeze until semi solid. Scrape the almond milk with a fork every 15 minutes until the granita forms.