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Creamy almond granita from Sicily is subtly sweet and refreshingly nutty. This traditional mediterranean frozen treat is a family favorite in summer.
Combine blanched almonds and whole milk in a blender; blend on high for 1 minute until the almonds are finely ground, ensuring a creamy texture.
Strain the blended mixture through a fine mesh sieve or cheesecloth into a large bowl, pressing to extract as much flavor as possible.
Whisk the strained almond milk with sugar, vanilla extract, and kosher salt until the sugar fully dissolves—this prevents graininess when freezing.
Pour the mixture into a shallow, freezer-safe dish. Freeze uncovered for 30 minutes; then, stir vigorously with a fork, scraping the edges toward the center.
Return to the freezer and repeat the scraping process every 30 minutes for 2-3 hours, maintaining crystalline, fluffy texture and preventing large ice blocks.
After the granular texture is achieved (about 4 hours total), fluff the granita with a fork and serve immediately or store covered in the freezer until serving.
