120g white almonds

500ml water

100g sugar

1 vanilla pod

Aged Balsamic Vinegar of Modena PGI

Blend the almonds with sugar in a blender to a fine flour.

Add water whilst blending, allow to rest for 10 minutes.

Filter the almond milk and add the vanilla seeds scraped from the pod into the liquid.

Pour the mixture into small containers or in a single container forming a thin layer, then store in the freezer to harden.

Before serving, scrape the Granita using a fork or put it through a cutter in small pieces. Blend for a few seconds and pour into glasses adding some drops of Aged Balsamic Vinegar of Modena. Serve Granita with traditional Sicilian brioches.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.