Step 1

Using a blender, ground the almonds to a powdery texture.

Step 2

Add powdered sugar, sugar, and almond milk and continue blending to combine.

Step 3

Strain the mixture to get rid of any big almond chunks left.  Pour it directly into a freezer-free tin.

Step 4

Place in the freezer uncovered for an hour or two until the top has solidified a bit.  (NOTE: It depends on how cold your freezer is, but mine generally takes about an hour.)

Step 5

Use a fork to scrape the granita.

Step 6

Put the container back in the freezer and repeat it every hour for 3 hours.

Step 7

Transfer almond granita to a glass and serve!