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| Ingredients | | 100g unbleached almonds | | 4 or 5 apricot kernels (optional) | | 1 teaspoon lemon juice | | 2 heaped tablespoons icing sugar | | 500mls water | | 2 tablespoons Amaretto liqueur |
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| Almond Granita with Amaretto Liqueur |
| 01 / 01 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| Granita is a frozen mass of fruit and sugar (or coffee, chocolate and other flavours) that's finely crushed and served in a cup or glass. The best ice-cream shops in Italy will always buy the finest-quality almond paste from Sicily, the home of granita, and you will know it contains real almonds (instead of cheap syrup) if you can feel a slightly gritty texture. Sicilian almonds are difficult to source outside Italy, so I like to add apricot kernels and Amaretto liqueur for extra flavour. |
Method |
First you need to blanch the almonds. Do not buy them already blanched as they tend to be a bit too dry. Place the almonds and apricot kernels (if using) in a saucepan, cover with water and bring quickly to the boil. After 1 minute remove from the heat source, allow to cool (adding cold water if necessary) and then remove the skins.
Place the still-moist nuts immediately into a food processor and reduce to a fine, crumbly paste, then place in a bowl, add the lemon juice and icing sugar and mix with a wooden spoon. This is called almond paste (and is also the base for marzipan).
Place the almond paste into a blender with the water and mix until white and foamy (if filtered, this becomes almond milk). Pour into 4 or 5 ice-cube trays and freeze. Just before serving, empty the almond ice cubes into a blender or food processor and mix. Add the Amaretto liqueur and serve in tall tumblers with a long spoon and a straw. Serves 6.
Tips & Variations
Save the kernel every time you eat an apricot, let them dry and store in a bag. Otago apricot kernels smell delicious. 
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