La granita siciliana alla mandorla è una delle cose più buone in assoluto che io abbia assaporato durate il mio viaggio in Sicilia. Semplice, rinfrescante e con tutto quel profumo inebriante che solo le mandorle sanno regalare. Per me è pura gioia.
La sua preparazione non è poi così complessa anche se devo ammettere che gustata in terra siciliana è tutta un'altra cosa. Sarà la materia prima, sarà la meraviglia del paesaggio e del clima, sarà che la Sicilia è un po' magica. Almeno così però mi sono portata a casa un dolce ricordo da tenere sempre con me.
Per la realizzazione scegliete ovviamente prodotti di qualità eccellente perché il profumo e il sapore delle mandorle sono di fondamentale importanza per la perfetta riuscita di questa ricetta.
Per circa 6 persone
Ingredienti
130 g di zucchero semolato
1 litro di acqua
250 g di mandorle spellate
Preparazione
Frullate lo zucchero con le mandorle. Lavorate tutto a lungo. Le mandorle rilasceranno il loro olio e si dovrà formare una pasta. In alternativa potete acquistare la pasta di mandorle. Dovrete utilizzarne circa 500 g.
Aggiungete l'acqua e continuate a frullare fino ad ottenete un composto liscio.
Trasferite il tutto in una ciotola di metallo, abbastanza capiente, e ponete in freezer. Non appena inizierà a trasformarsi in ghiaccio (circa dopo 2 ore) mescolate bene con una forchetta. Fate questa operazione per almeno 4 volte ogni 40 minuti circa, in modo che la granita risulti ben morbida.
Prima delll'ultima fase di riposo potete mantecare la granita aiutandovi con un frulllatore ad immersione.
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