Most of the desserts I make have fresh fruit at center stage. Sometimes fruit needs to float in something creamy. During one of my kitchen experiments I discovered the fun of making homemade almond milk. Then I turned it into granita. This recipe has since become a part of my summer collection. Although I am inclined to narrate a romantic story about lovely Italy before writing the more official bit of this post, I am keeping things as simple as can be.

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