In Sicily, granita with a warm brioche is a summer breakfast, and almond is one of the classic flavours. For a creamy granita we use Scyavuru Almond Cream 22%, whisked into a simple sugar syrup and frozen.
The Sicilian summer breakfast, made at home without an ice cream machine.
- Prep10 min
- Makes4 servings
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Ingredients (4 servings)
- 150 g Scyavuru Almond Cream 22%
- 500 ml water
- 80 g sugar
- 4 brioche buns, to serve
- Whipped cream (optional)
Preparation
- 1. Make the syrup Heat the water with the sugar until dissolved, then let it cool completely.
- 2. Blend Whisk the almond cream into the cold syrup until smooth.
- 3. Freeze Pour into a shallow container and put it in the freezer. Every 30 minutes, scrape and stir with a fork: after 3–4 hours you will have a creamy, fine-grained granita.
- 4. Serve Serve in glasses with a spoon of whipped cream and a warm brioche for dipping.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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