When it comes to ice cream and other frozen desserts, I basically crave my usual favourite flavour profiles: chocolate, caramel, cookie dough, peanut butter, etc. I definitely stay away from any fruit flavours (that’s my aversion to anything tart + creamy at the same time) and I hate fruit sorbets of any kind. Because of this, I’ve never taken any sort of interest in granitas. Yes, I know there’s no creamy factor, but I always thought they were just frozen fruit flakes and bypassed anything about them. Until now!

This week for Baked Sunday Mornings, we made Almond Granita. I had no clue what this was and had to read the recipe a few times. You basically make a paste by grinding almonds, sugar, almond extract and cinnamon in a food processor, and then streaming in hot water. This gets thinned out with more hot water, poured into a glass baking dish, and then thinned out again with cold water. You freeze the mixture, and take it out every hour to scrape and stir the ice crystals. Truth be told, I gave up on this as it was taking forever and just left it in the freezer overnight. In the morning I just used a fork to scrape it up (I found this oddly satisfying) into fluffy little pieces.

It tasted super light and almond-y, with just a hint of that cinnamon. It was essentially a homemade snow cone, and I could see it being such a nice treat on a super hot Summer afternoon.

You can find the recipe here!

More Baked Sunday Mornings here!