Today almond granita, a classic of the Sicilian tradition. But there is still a heated debate: does the original recipe have its origins in Messina, Syracuse or Catania? Does the real Sicilian granita be prepared with a stick of almonds, with almond milk or with almond syrup? I'm Sicilian, so I really can't tell you what the Real Recipe is. So, I take the liberty of offering you my very personal (and questionable) version. And if you want to discover it, follow this video.
Video of the Recipe
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Identity Card of the Recipe
- 46 KCal Calories per serving
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Ingrediants
- 750 ml of water
- 70 g of sugar
- 180 ml of almond syrup (65% sugar)
Materials Needed
- Casserole
- Table spoon
- Ice cream maker
Preparation
- In a saucepan, pour about 200 ml of water, bring to a boil, then pour in the sugar and mix until completely dissolved.
- Let the syrup cool.
- Mix the almond syrup with the remaining cold water and the previously cold water and sugar syrup prepared earlier.
- Pour the mixture into the ice cream maker and stir for 25-30 minutes, or until the desired consistency is reached. As an alternative to the ice cream maker, pour the mixture into a pyrex tray and place in the freezer, taking care to mix every 15-20 minutes to break the coarse ice crystals: the granita will be ready within 4-5 hours.
Did you know that
Some recipes provide for the use of almond milk as an alternative to almond syrup: in this case, the dose of sugar will have to be increased.
Other recipes, on the other hand, suggest dissolving a stick of almond paste in water, as an alternative to syrup and almond milk.
Let's briefly remember that granitas should have a sugar dose ranging between 20 and 24%.Alice's comment - PersonalCooker
I admit that I really like this granita and I hope you enjoyed it too. I reiterate the fact that this is not the original recipe, but if someone has it I will be happy to study it and try it at home!Nutritional values and Health Comment on the recipe
Almond Granita is a sweet food characterized by a low energy intake, provided above all by carbohydrates, followed in a minor way by lipids and finally by proteins.
Carbohydrates are mainly of the simple type (sucrose), cholesterol is absent and fibers are irrelevant.
Almond Granita is a food that lends itself to any diet, but requires more attention in subjects suffering from diabetes (type 2 mellitus) and / or hypertriglyceridemia.
It is well tolerated by gluten intolerant people (making sure that the syrup does not contain traces of it) and by lactose ones. It is part of both a vegan and lacto-ovo vegetarian diet.
The average portion of Almond Granita is about 200g (90kcal).
