Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Almond granita

Italian 10 Mins Prep · 10 Mins Cook

Place the almonds and water in a blender and blitz until smooth. Allow the mixture to rest for 2 hours.
Using a fine sieve or muslin cloth, strain the mixture into a small pot, making sure to squeeze out all of the fresh almond milk. Discard the leftover almond pulp. Add the sugar and extract (bitter or regular almond extract) to the pot. Place the pot over a medium-low heat, stirring occasionally, until it comes to a gentle boil. Set a timer for 4 minutes. Stir the almond milk if it begins to boil over. After 4 minutes, pour the mixture back into the blender (make sure it’s clean) and blend it again. Allow the mixture to cool to room temperature.
Pour the mixture into a shallow container, cover, and place it in the fridge until it starts to develop ice crystals (approx. 1 hour to 1 hour 30 minutes). Remove the mixture from the freezer and stir it with a fork or whisk to break up the ice crystals. Return it to the freezer and repeat this process 3-4 times, until the granita has a smooth and consistent texture. Keep in mind that the time it takes for ice to form will decrease each time.
Allow the granita to thaw in the refrigerator for 30 minutes to 1 hour before serving. You can also store it in the freezer for 1-2 days.