Sicilian Almond Sorbet

fx

Sun, 15 Aug 2010 16:16:52 GMT

Thanks for these nice comments.

Agatha Gimeli

Mon, 2 Aug 2010 17:58:52 GMT

I have been dreaming about almond milk since we came to America in 1973. Every time I went back to Sicily all I did is drink Latte di Mandorla, eat the granita di mandorla, along with other granita flavors and eat the pasta di mandorla. Obviously I love almonds. I have purchased so many different types of almonds milk they sell, but nothing absolutely nothing I"ve tried tastes like the milk from this recipe. I thought I was truly in Sicily again. I made the milk as well as the granita. Thank you, Thank you. I have one of my dreams come true without having to go to Sicily to get it. I make this recipe quite often and have bookmarked your site never to lose you.

Thank You,
Agatha Gimeli

fx

Sun, 13 Sep 2009 15:32:10 GMT

Thanks Susan, I wish you lots of fun with your almond milk! You can do the sorbet just with a freezer and a fork, freeze some sweetened almond milk, then when it starts to harden, chip it with the fork, freeze again, chip again, until you have a rustic sorbet. Delicious!

susan galea

Sat, 12 Sep 2009 17:31:02 GMT

Delighted to try your recipe this evening. My daughter was over in Sicily last week and brought back some almond paste for her dad and various other goodies for me. Unfortunately, I am separated so will not be tasting the shop-bought almond milk. Ahem, just bought 1 kilo of ground almonds from the supermarket with a view to making my own almond milk. Now, will use for almond cake and breakfast cereal addition instead, and go forth once more for the real thing- just have to follow the recipe to the letter for the first shot; who knows what experimentation may ensue on a lazier day..... Thanks for your recipes and exquisite photographs.

fx

Mon, 30 Mar 2009 09:54:11 GMT

Well done LB! Making your own brioche is no mean feat, it does take quite a bit of work. The almond sorbet must have been a breeze to make in comparison...

LB

Mon, 30 Mar 2009 09:50:27 GMT

I made this, with accompanying brioche for my uncles birthday yesterday. It was a resounding success, so thank you FX!. I possibly added a bit too much flour to the brioche, but given it was the first time I had ever baked anything like that it worked out well.

fx

Mon, 1 Dec 2008 02:57:42 GMT

Wow Jill, a three-course FXcuisine dinner, you have indeed spared no effort to provide your guests with a memorable evening!

Jill

Sun, 30 Nov 2008 15:22:16 GMT

Thank you for your help - I used tap water (tap water in NYC is actually really good!) and the sorbet was delicious. Removing the skins from the almonds was surprisingly easy, and the rest of the recipe was so simple. I told my guests about your website (especially since I served 3 of your recipes!), everyone loved it! Thank you for all of your fabulous recipes, ideas and information.

fx

Wed, 19 Nov 2008 14:36:50 GMT

Jill, indeed it is great for a party and I do it quite often when I entertain. Make sure you do it the same day though, they tend to go rock-hard when left overnight in the freezer. Why mineral water? Well, if your local tap water tastes fine, use that. But if it is chlorinated or has other undesirable features that makes you not drink it, then go for your favorite kind of drinkable water. Chemical-tasting water will disappear in the sorbet but its taste will remain.

Jill

Wed, 19 Nov 2008 14:28:28 GMT

This looks great and I want to try it for a party; I"m wondering, though, why mineral water? Is it necessary or recommended? Can I go with tap water or should I stick with mineral water?

fx

Sun, 2 Mar 2008 00:42:32 GMT

Ermanno, thanks for visiting! I love your blog, the timballo di maccheroni alla norma looks terrific and the cocoa pasta very intriguing.

Ermanno

Fri, 29 Feb 2008 14:03:38 GMT

I love that. It is my favourite sherbet. It matches great with Sicilian Brioche.

fx

Tue, 18 Dec 2007 14:00:54 GMT

You can get this at many of the finer hotels on the island. Almond milk is very common, and the granita can be bought all over the island. But do try to make it at home, you don"t even need an ice cream machine, just a freezer and a fork to scrape it.

christian

Sat, 15 Dec 2007 20:25:49 GMT

Wonderful recipe!At what hotel in Sicily did you get that breakfast? It"s gorgeous!

fx

Thu, 13 Dec 2007 10:39:04 GMT

Merci Sandra, oui en effet cela fait mal au coeur de jeter le filtrat, mais bon, la majeure partie du go�t passe dans le liquide qui devient une sorte d"esprit d"amandes. Au plaisir de te revoir sur mon blog!

sandra avital

Sun, 2 Dec 2007 00:28:36 GMT

J"adore les amandes et je suis s�re que ce granita ne ferait pas long feu chez moi! Que fais-tu de tes amandes pil�es apr�s filtration? Il y a quelques mois, j"ai pr�par� une panna cotta aux amandes torr�fi�es et je n"avais pas du tout envie de jeter mon filtrat d"amandes. Je l"ai laiss� s�cher 1 nuit et le lendemain, je l"ai utilis� pour un g�teau Reine de Saba. C"�tait fantastique! Tou comme l"est ton blog que j"ai d�couvert il y a quelque temps.. Par contre, je viens de d�couvrir qui se cache derri�re "fx". bravo!

fx

Mon, 29 Oct 2007 09:08:10 GMT

Thanks! It is just as good as you think. Jo jo, do you know what sort of almonds your father used? You could do this with apricot pits, but the potassium cyanide concentration is rather high and you can eat only a few before they make you sick.

jo jo

Sat, 27 Oct 2007 00:17:49 GMT

Wow this gave me a flashback ! to when I was a teenager, my dad used to make a chinese bitter almond gel. He used these tiny bitter almonds that he crushed in a blender, and he used agar agar sheets as the gelling agent. I was blown away by the amazing aroma and delicate taste of it. Seeing the fabulous things you make with your mortar & pestle is inspiring me to get a nice big one for crushing nuts. As with antiques, sometimes the low tech made by hand things are the best! Love your dedication to quality & le raffinement.

agatha

Fri, 26 Oct 2007 14:13:40 GMT

Oh my God, this looks so delicious (and easy to do)! I have been following your website for a while and I am in love with all your recipes, specially the Italian ones... this one would make my grandmother proud!!!