Active Time

　　15 min

　　Total Time

　　3 hr

　　At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

　　

Ingredients

6 servings

　　1/3 cup almond paste (3 1/2 ounces; preferably Caffè Sicilia brand)

　　2 tablespoons sugar

　　2 cups bottled spring water (not carbonated)

　　Accompaniments: warm brioche; espresso

　　

Step 1

Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).

　　

Step 2

Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.

　　Cooks' Note

　　The consistency of granita is best the day it's prepared, but it can be made 1 day ahead. Scrape with a fork before serving.