Almond milk and Sicilian granita

19/05/2013 - A recipe by Donatella!

The almond is a typical Sicilian product, which is used primarily for sweets and the famous marzipan. Almonds contain particularly high levels of magnesium, calcium and iron. Thus, the almond is not only very tasty but also healthy! The team at OIP have chosen almonds from the area around Castelluzzo for our customers, since they have a very gentle and sweet taste. Almonds in Sicily are not only used for confectionery, but they are also sprinkled over pasta for example with swordfish sauce. INGREDIENTS for the almond milk: - 250 g peeled almonds from Castelluzzo - 150 g sugar - 1 litre of cold water - 2 sachets vanilla sugar

Articolo tratto da: Anne to London

INGREDIENTS
-250 G peeled almonds from Castelluzzo
-150 G sugar
-1 Liter of cold water
-2 Sachet of vanilla sugar

Crush the vanilla sugar and the sugar in a blender. Add the almonds and chop finely at the highest level. Add 50 ml of water and continue mixing until a homogeneous cream forms. Now gradually add all the water. Place the almond milk for 2 hours in the refrigerator until cold. If you use ice-cold water, the almond milk is immediately ready to drink.
For a granita enter the almond milk for 10 hours in the freezer. Then scrape the semi-frozen milk from the container and coarsely chop it by hand and finally crush it in the blender.

Peeled Sicilian Almonds calibro 34/36

Mandorle Siciliane Sgusciate calibro 34/36 - 250 gr.

5.40 €

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Almond milk and Sicilian granita