- 1/3 cup almond paste (3 1/2 ounces; preferably Caffè Sicilia brand)
- 2 tablespoons sugar
- 2 cups bottled spring water (not carbonated)
- Accompaniments: warm brioche; espresso
- Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
- Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.