Granita di mandorla (4 people)


Sicily is holiday (even when you’re working), it’s elephantine slowness, it’s sun and sea together, it’s summer. The synthesis of all this is found in a single word which promises the crunch of the refreshing crystals of the almond granita..
Water: 1.25 litres

Sugar: 200 gr

Almond paste: 250 gr

Cinnamon: a pinch

Bring 250 ml of water to the boil, add the cinnamon, leave to infuse and let cool. Dissolve the almond paste in the remaining water using your hands and add the now cold infusion. Add the sugar and mix until it dissolves completely. Filter the mixture through a sieve to remove any lumps. Pour into the ice cream maker following the instructions for use or, if you don’t have one, put the mixture in a metal tray, freezing it in the freezer and turning it every half hour with a wooden or steel spoon to prevent it from becoming a single block. . When the granita has reached the right consistency, serve it in cups that you have cooled in the freezer. Decorate with flaked almonds.