100g almonds, unblanched
500ml almond milk
50g raw sugar
1 vanilla pod
½ teaspoon salt
2 leaves gelatine (optional)
2 cups mixed berries, chilled
200ml natural yoghurt

The most classic versions of granita are lemon, coffee and almond and these are often served with brioche-style bread. How much you agitate or scrape your granita is up to you. Chunky and coarse or superfine are all acceptable.

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1.Put almonds on a baking tray and bake at 180°C for 7-8 minutes to lightly toast, then cool.
2.Put almond milk into a medium- sized pot and heat until steaming heavily, but avoid simmering.
3.Add sugar, vanilla and salt and stir to dissolve.
4.Add almonds, remove from heat and set aside to infuse for 20 minutes.
5.Add gelatine leaves and stir to dissolve (gelatine is not essential, but it helps prevent the granita from melting quickly if you decide to make a larger batch).
6.Discard the vanilla pod, then use a blender to blitz the mixture and pulverise the almonds. Pour into a shallow 20cm x 30cm tray.
7.Place in the freezer for 2 hours, until ice begins to form at the edges.
8.Break the ice into shards and stir 4-5 times, return to the freezer and leave it to freeze entirely.
9.Once fully frozen, use a strong fork and scrape the surface back and forth to form shaved ice.
10.Once fully shaved, it can be covered and left in the freezer until ready to use.
11.To serve, arrange four bowls with the chilled berries and pile the granita high to the side to help prevent excessive melting.
12.Spoon over yoghurt and serve immediately.

Food styling, recipes & photography David Neville