Name: Almond-Milk Granita (Granita di Mandorle)
Cook time: 15 min
Total time: 3 hr
Yield: 6 servings
Ingredients: 1/3 cup almond paste (3 1/2 ounces; preferably Caffè Sicilia brand); 2 tablespoons sugar; 2 cups bottled spring water (not carbonated); Accompaniments: warm brioche; espresso

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Photo by Romulo Yanes

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

Cooks' Note

The consistency of granita is best the day it's prepared, but it can be made 1 day ahead. Scrape with a fork before serving.

Recipe notes

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