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Almond Milk Granita

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

Print Recipe

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.

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Reader Comments (6)

I know - what is with this hot weather?? It's terrible! But this looks like just the thing to cool me down. I'm such an almond lover!

July 20, 2010 | Unregistered CommenterMeagan

I love this idea! And I've never made my own almond milk, but I think I can now with my new blender :)

I agree about the heat. It's ridiculous! I'm ready for fall.

July 21, 2010 | Unregistered Commenterbrandi

This looks wonderful - thanks! It is hot here too this week, so your timing is perfect. I keep wanting to invest in an ice cream maker, but cannot yet, so this is terrific to have a recipe for a cool treat that does not require one. Many thanks again from our house to yours!

July 21, 2010 | Unregistered CommenterMargo

This looks great! I wonder if you can make it with store bought almond milk? I always have some in my fridge.

July 21, 2010 | Unregistered CommenterSusan @ SGCC

What do u do w the milk blanched almonds afterward? Throw them away?

April 4, 2013 | Unregistered CommenterMidge

I'm going to be honest. I don't have the first idea about what a granita is. After reading this, I'm understanding that it's cold. But it kinda looks like cauliflower to me. Is it like... almond milk ice cream? And you eat it for breakfast?? My mind can't even comprehend this! help!


December 11, 2013 | Unregistered CommenterRachel

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