- Serves: 4
- Prep Time: 5 minutes plus draining overnight and freezing
- Effort: easy
- 250 g blanched almonds
- 600 ml water
- 125 g caster sugar
1. Put the almonds, sugar and the water in a blender and process until as smooth as possible.
2. Pour the resulting almond milk into a large sieve lined with a clean J-cloth or muslin set over a bowl. Leave to drip overnight. Help it along every so often by gripping the cloth and squeezing the liquid through. Squeeze as much liquid as you can from the almonds.
3. Pour into a shallow container and freeze, roughly forking the crystals 4 or 5 times during the freezing process. Serve.
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