One sweaty New York City summer day I made it up three flights of steps to my railroad apartment, flung open the door and tumbled like a wilted flower into what felt like an incinerator. I knew I should eat something, even though the heat had squelched my appetite. But cook?! I feared I might faint first.
I suddenly remembered a recipe for Italian almond granitas I had discovered on The Food Section. Being a girl that needs her regular dose of protein, I was intrigued and had it bookmarked in the mental files.
But did I have the ingredients needed for my frosty protein filled dinner idea?
Yes!!! [And the choir sang Hot Child In The City. Well, not really.]
A few moments later I was done. Icy, creamy, a bit chewy with almond deliciousness! MMMmmm… so there you have it, my introduction to the almond granita and how it made it into my recipe rolodex.
Oh, and btw, evidently almond granitas are very popular as a summer breaky in Catania, Sicily. Another thing to thank the Italians for!
Here is my version:
- 1/2 cup whole almonds (this equals about 16 grams of protein!)
- 3/4 cup almond milk
- 3 pitted dates
- 2 cups of ice
- Optional:Frontier Natural Products Co-Op brand Alcohol-Free Almond Flavor to taste (This brand is the real deal from bitter almond oil.) I’m an almond flavor freak so I add about 2 tsp.
- Put all of the above ingredients into a blender. Blend until ice cream shake consistency or add more or less liquid to reach your desired consistency. This does have a texture. I’ve made it in a regular blender and in my Vitamix with similar results.