Summertime Soy Granita

Mindelicious's Note:

My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. Here is a great recipe from the Silk website to "preserve" your soy milk in an even better form!! You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar...whatever!! Cook time is freeze time!!!! Hope you enjoy!

• Total Time: 8 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 8 hrs

Ingredients:

Serves: 6

Yield: 3.5 cups

• 1/3 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups vanilla-flavored soymilk
• 1/3 cup slivered almond, toasted
• mint sprig (optional)

Directions:

1. Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
2. Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
3. Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

Reviews

[Mia in Germany]

This was pretty good! Made one batch as written and one with rice milk and coconut milk. Instead of vanilla extract I used one whole vanilla bean. Will make this again - very versatile recipe! Thanks for posting. Made for Healthy Choices Tag Game.