The iced dessert that dates back to the times of the Arab domination in Sicily, with the typical "brioscia" for the perfect Sicilian breakfast
Blend 350 g of white almonds with 250 g of sugar and 1 liter of water.
Then leave the smoothie to rest for 2 hours, then filter it and put it in the ice cream maker until you get the granita. Alternatively, pour it into a bowl and place it in the freezer. Stir every 15 minutes, until a homogeneous consistency is obtained.
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