The hot summer sun — and the need for a cooling break from it — brings me back to Sicily when, a couple of years ago, I discovered their renowned almond granita. [Picnic-ready, classic slaw gets a healthful upgrade — and a flavor boost]The winner, hands down, was Bam Bar in Taormina. I was finally able to come close to my Sicilian almond granita experience with this recipe. You steep the almonds with milk (dairy or almond milk work great) and honey in a pan, then blend and strain the mixture into a shallow pan. Almond GranitaStorage: The granita may be covered tightly and frozen for up to 1 week.

Source: Washington Post July 16, 2020 13:52 UTC