2 cups whole almonds -- skin on, roasted &cooled
4 cups water
5 1/2 cups sugar
3/4 cup light corn syrup
2 teaspoons lemon zest -- grated
4 tablespoons almond-flavored liqueur
Pulse the almonds to a powder in a food processor. Transfer to a pot and
combine with the water, sugar, corn syrup and lemon zest. Bring to a
over medium heat, stirring occasionally. Cool completely and add the
liqueur. Transfer to a 9- by 13-inch (23- by 33-cm) glass baking dish
place in the freezer. Freeze for 3 hours, stirring with a whisk every 30
minutes, until the granita has completely frozen into small granules.
the same day or cover and keep frozen for up to 2 days. Stir with a fork
break up the granita before serving.