Pistachio Granita

17/11/2023

Here is the recipe for a delicious pistachio granita, a classic of the Sicilian tradition.

Ingredients

200 g of unsalted pistachios
150 g of sugar
600 ml of water
Juice of half a lemon (optional)

Preparation

Start by lightly toasting the pistachios in the oven or in a pan, taking care not to burn them. This step helps to intensify their flavor.
Once toasted, let the pistachios cool down and then grind them finely in a blender or food processor, until you achieve an almost powdery consistency.
In a small pot, bring the water to a boil with the sugar and stir until the sugar has completely dissolved to create a syrup.
Let the syrup cool to room temperature, then add the ground pistachios (and lemon juice, if desired, for a citrusy note) and mix well.
Pour the mixture into a baking dish or a suitable container and put it in the freezer.
Every 30-60 minutes, break the ice crystals that form with a fork until the granita reaches the desired consistency. This process may take several hours.
Once ready, let the granita rest for a few minutes at room temperature before serving to make the texture even softer.

Curiosity

Pistachio granita is typical of Sicily, especially in areas close to Bronte, famous for the production of high-quality pistachios. Traditionally, it is served with a warm brioche, but it can also be served alone or with fresh whipped cream. In Sicily, it is not unusual to enjoy it for breakfast during the summer months.

If you want an even more intense pistachio flavor, you can add a bit of pure pistachio paste to the mixture. Also, make sure to use the freshest and highest quality pistachios possible for the best result.