Recipe

Almond milk granita

This frozen almond milk dessert is gloriously sweet and a wonderful zesty alternative to ice-cream.

Sep 29, 2014 2:00pm
  • 10 mins preparation
  • 12 mins cooking
  • Serves 6
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Ingredients

Almond milk granita
  • 1.3 litre full-fat milk
  • 1 cup blanched almonds
  • 1 cup caster sugar
Orange syrup
  • 1 cup sugar
  • 1 cup water
  • grated zest of 1 orange
  • 3 cardamom pods, crushed lightly with back of knif
  • 1 tablespoon unsalted pistachios, shelled

Method

Almond milk granita
  • 1
    Make almond milk: In saucepan, bring milk to a simmer then remove from heat. Drop blanched almonds into hot milk and leave to cool.
  • 2
    Blend milk and almonds in food processor, making sure almonds are well pulverised, then refrigerate for a few hours or overnight.
  • 3
    Blend almond milk in food processor once more and strain through fine sieve or a few layers of muslin.
  • 4
    Measure 1 litre almond milk into bowl and whisk in sugar. Pour into freezer-proof tray and place in freezer.
  • 5
    Stir every 20 minutes or so with fork, scraping edges and breaking up chunks. It should take about 2 hours to achieve the right consistency. (If granita becomes hard, just thaw until it softens).
  • 6
    Meanwhile, make orange syrup: Heat sugar and water in saucepan until sugar dissolves. Add orange zest and cardamom pods. Cook gently on low heat 8 to 10 minutes. Cool.
  • 7
    Before serving, mash granita again - you may need to thaw it fore while. Add pistachios to syrup. Spoon granita into glassesor small bowls and serve drizzled with orange syrup.

Notes

Get started the afternoon or night before for this dessert. You could use low-fat milk if you prefer.

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