Ricciarelli Granita Recipe

Inspired by Jarocho

Time5h

Serves4

Make Ricciarelli Granita Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Combine Water and Sugar
In a medium saucepan, combine 2 cups of water and 1 cup of granulated sugar. Heat over medium heat, stirring constantly until the sugar completely dissolves.
2
Add Flavorings
Once the sugar has dissolved, remove the saucepan from heat. Stir in 1 teaspoon of almond extract, 1 tablespoon of lemon juice, and a pinch of salt. Mix well.
3
Chill the Mixture
Allow the mixture to cool to room temperature, then refrigerate until completely chilled, about 1-2 hours.

4
Freeze the Mixture
Pour the chilled mixture into a shallow baking dish and place it in the freezer.
5
Scrape the Granita
After 1 hour, use a fork to scrape the mixture to create a fluffy texture. Return to the freezer.
6
Repeat Scraping
Every 30 minutes, continue to scrape the mixture with the fork until the granita is fully frozen and has a fluffy consistency, about 4-5 hours total.

7
Serve and Garnish
Scoop the granita into serving bowls and top with chopped almonds and a dusting of powdered sugar before serving.