Almond Granita (Granita alle mandorle)
Rich but not heavy, wonderfully creamy but totally vegan. A simple two-ingredient summer treat, perfect for vegans and anyone who is lactose intolerant. Making your own granita couldn’t be simpler: Pour the mixture into the freezer, break up the ice crystals every hour or so until they stay crystallized, and enjoy.
Almond granita is often served for breakfast in Sicily, sandwiched in special brioche rolls called brioche con il tuppo, which have a little rounded tip on top
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