Pistachio Granita
How to make the most refreshing and delicious Sicilian Pistachio Granita at home. This recipe is super easy to make with just 4 ingredients and tastes incredible. Serve it topped with some fresh whipped cream and a Sicilian brioche bun.
Servings: 6 servings (about 3 cups)
Ingredients
- 100 g (3/4 cup) pistachios
- 150 g (3/4 cup) pistachio cream
- 710 ml (3 cups) water
- 100 g (1/2 cup) sugar
Instructions
- Put the pistachios in a food processor and blitz to a fine crumb. Be careful not to over blitz them or it’ll turn to butter. Set aside.
- Put the sugar and water in a saucepan and bring to a boil until the sugar has dissolved then turn off the heat. Add the pistachio cream and whisk it into the sugar syrup until fully melted.
- Let the pistachio mixture cool completely then add the chopped pistachios.
- Transfer the mixture into a freezer-proof container and place in the freezer for 6 hours to overnight until frozen.
- When ready to serve, remove the granita from the freezer and break it into medium-sized chunks (you may need to let the granita sit a room temperature for 5-10 minutes if it’s difficult to break).
- Blitz the chunks in a food processor until smooth and slushy then serve.
- Tip - just blitz the amount of granita you are going to serve and put the rest back in the freezer.
Notes
- Blitzing the granita - your food processor may struggle to blitz the full batch of granita at once, so I do this in 2 batches.
- Serving suggestions - Traditionally, granita is served with whipped heavy cream. I don’t sweeten mine, but you can whip it with 1 tablespoon of sugar if you prefer.
Nutrition
Calories: 304kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 169mg | Fiber: 2g | Sugar: 18g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
