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
- Shop the ingredients ↓
In short
- This almond granita needs only 150 g Scyavuru Almond Cream 22%, 500 ml water and 80 g sugar for 4 servings.
- No ice cream machine is required: the almond syrup is frozen in a shallow container and scraped by hand.
- Scrape and stir with a fork every 30 minutes; after 3–4 hours the granita is creamy and fine-grained.
- The sugar syrup must cool completely before the almond cream is whisked in until smooth.
- Serve in glasses with optional whipped cream and a warm brioche bun for dipping, as in a Sicilian summer breakfast.
Contents
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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Frequently asked questions
How do I make almond granita at home without an ice cream machine?
Heat 500 ml water with 80 g sugar until dissolved and let it cool completely. Whisk in 150 g almond cream until smooth, pour into a shallow container and freeze. Every 30 minutes, scrape and stir with a fork until the granita is creamy and fine-grained.
How long does almond granita take to freeze?
It takes about 3–4 hours in the freezer. During that time, scrape and stir the mixture with a fork every 30 minutes. This regular scraping breaks up the ice crystals and gives a creamy, fine-grained texture instead of a solid block of ice.
Which almond cream is best for a creamy Sicilian almond granita?
The recipe uses Scyavuru Almond Cream 22%, 150 g for 4 servings. It is whisked into a cold sugar syrup, so it dissolves into a smooth base that freezes into a creamy granita with a clear almond flavour, without needing an ice cream machine.
Why must the sugar syrup cool completely before adding the almond cream?
The syrup is made by heating 500 ml water with 80 g sugar until dissolved, and it must be fully cold before blending. Whisking the almond cream into a cold syrup keeps the mixture smooth and ready to go straight into the freezer.
How do you serve almond granita the Sicilian way?
Serve the granita in glasses, topped with a spoon of whipped cream if you like, with a warm brioche bun on the side for dipping. In Sicily, granita with brioche is a classic summer breakfast, and almond is one of the traditional flavours. The recipe makes 4 servings.
