Almond granita is a Sicilian summer classic, and Ragusa and Siracusa are famous for it. This almond paste granita is as simple as granita gets: Scyavuru 100% Pure Almond Paste, water and sugar, blended and churned until thick and creamy. Our paste is 100% almonds with no added sugar, so you decide how sweet it is.

No ice-cream maker? Try our Almond Granita with Warm Brioche, made with Almond Cream 22% and a fork. Looking for the green version? See the Pistachio Granita.

Difficulty: Very easy
Course: Dessert
Time: Prep 10 min · Churn at least 30 min
Made with: Scyavuru 100% Pure Almond Paste

Ingredients for almond paste granita

  • 230 g Scyavuru 100% Pure Almond Paste
  • 550 g water
  • 130 g sugar (about ⅔ cup): our paste has no added sugar

How to make almond paste granita

  1. 1. Chop Cut the almond paste into small pieces of about the same size and drop them into a tall jug.
    Cutting Scyavuru pure almond paste into small cubes on a wooden board
  2. 2. Blitz Pour in the water, add the sugar and use a stick blender until the mixture is completely smooth.
    Blending almond paste, water and sugar with a stick blender in a tall jug
  3. 3. Churn Transfer it to your ice-cream maker and let it run for 30 minutes or more, until thick and creamy.
  4. 4. Serve Scoop into glasses, ideally ones that have been in the fridge or freezer.
    Spooning almond granita into a chilled glass

Tips

  • Stored in a closed container in the freezer, it lasts up to a month.

Try it with…

Did you know?

  • The first granita flavour was lemon. Almond, mulberry and jasmine came next.
  • The nivaroli, or “snow men”, were the men who collected snow on Sicily’s mountains and stored it for summer.
  • Granita di mandorla is on the official list of traditional food products (PAT) of Sicily.
  • Almond paste is also known as pasta reale, “royal paste”.

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