Sicilian-style Almond Granita in the Ninja Slushi

Real Sicilian granita requires scraping the mixture for hours in the freezer, but the machine offers that same airy texture without any effort. No more chore of scraping the tray in the freezer every half hour like I used to do before the Slushi. You get an incredibly fresh dessert, intensely flavored and ready to enjoy. It’s the perfect escape for hot summer days, with that little taste of Italy that melts delicately in the mouth.

Sicilian-style Almond Granita in the Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: Slush / granitaCuisine: ItalianDifficulty: Easy

Servings

4

people

Prep

5

minutes

Cook

45

minutes

Total time

50

minutes

A classic Sicilian dessert revisited in the Ninja Slushi for a snowy consistency, without having to scrape the ice manually.

Ingredients

• 750 ml intense almond milk (or quality almond beverage)

• 100 g powdered sugar

• 1 teaspoon natural bitter almond extract

• 1 handful of flaked or crushed almonds (for topping)

Instructions

• In a pitcher, whisk the almond milk, sugar, and bitter almond extract until the sugar crystals are completely dissolved. Dissolving the sugar well is essential for it to act as an antifreeze in the canister.
• Pour the preparation into the Ninja Slushi canister, making sure to stay between the minimum and maximum fill lines.
• Select the Slush program and let the machine churn until you achieve the snowy consistency typical of granita.
• Serve immediately with a spoon in wide bowls, sprinkle with flaked almonds, and accompany with a warm brioche.

Authentic version with almond butter

Authentic version with almond butter : Blend 100 g of white almond butter with 650 ml of water and 100 g of sugar in a blender, then run the Slush program for a more rustic taste.

The importance of sugar for a true granita consistency

When I used to make my granitas by hand in the freezer, I sometimes cheated on the quantities. With the Ninja Slushi, it’s different: sugar is your natural antifreeze. Without it, your almond milk will turn into an impenetrable hard block, and the machine will stop with a blinking light. For this recipe, I recommend aiming for at least 12 to 15% sugar relative to the total volume of liquid. If you use store-bought almond milk that is already sweetened, read the label carefully and adjust your added powder accordingly. The idea is to get a preparation that seems slightly too sweet at room temperature; the cold will then break this sensation in the mouth, while ensuring that supple texture we love to eat with a small spoon.

The art of serving and my favorite alternatives

In Sicily, this dessert is often enjoyed for breakfast with a still-warm brioche dipped directly into the glass. If you don’t have one on hand, a simple shortbread biscuit or a crispy tuile will do the trick. This contrast between the cold and the biscuity texture is simply irresistible. Once you master this base, you can have fun with other flavors. I love alternating with a Sicilian-style coffee granita for an afternoon boost. And if you’re looking for something fruitier, try making a melon and lime granita or even a watermelon mint granita in the Ninja Slushi. The principle always remains the same: a good liquid-sugar balance and the Slush program will do all the churning for you.

Have you enjoyed it traditionally by dipping a brioche in it?

Frequently asked questions

Why does my almond milk freeze into a block in the canister?

It’s almost always a lack of sugar. Aim for a minimum of 12 to 15% sugar in your mixture so that the program crystallizes correctly without blocking the blade.

Can I use store-bought unsweetened almond milk?

Yes, absolutely. You will simply need to add the necessary dose of sugar yourself for the machine to function properly. Always taste your mixture cold before pouring.

Which Ninja model to use for this preparation?

This recipe works perfectly across the whole range. On my FS301 as on the larger models, the Slush program is identical.