Almond Granita with Almond Milk

Ingredients:

• 250 g of almonds (preferably Avola pizzuta)
• 650 ml of water
• 100 g of granulated sugar​

Preparation:

1. Blanch the almonds for a few minutes and remove the skin.
2. Finely chop the almonds and wrap them in a clean cotton cloth.
3. Leave to infuse in 650 ml of water for 6 hours, squeezing several times to obtain the almond milk.
4. Add the granulated sugar to the almond milk and place in the refrigerator.
5. Pour the mixture into the ice cream maker or, alternatively, freeze in the freezer, stirring occasionally to break the ice crystals.

Almond Granita with Almond Paste

Ingredients:

• 200 g of almond paste
• 1 liter of water
• 100 g of granulated sugar
• Optional: half a glass of cinnamon water (obtained by infusing 5-6 cinnamon sticks in a litre of water)

Preparation:

1. Cut the almond paste into pieces and place in a deep bowl.
2. Add the water a little at a time, stirring with a whisk until the paste has completely dissolved.
3. Add the sugar and, if desired, the cinnamon water, mixing well.
4. Pour the mixture into the ice cream maker or freeze in the freezer, stirring periodically to obtain the right consistency.