Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pistachio Granita: A Refreshing Taste of Sicilian Tradition
Discover the delight of pistachio granita, Sicily’s iconic frozen treat that's perfect for cooling down on warm summer days.
🛒 Ingredients
- ✓ 250g unsalted, shelled pistachios
- ✓ 600ml water
- ✓ 150g caster sugar
- ✓ A small shot of almond milk
- ✓ 200ml double cream
- ✓ Chopped pistachios for garnish
📊 Nutritional Information
If you're after a genuine taste of Sicily, whip up this pistachio granita—a luscious, refreshing treat bursting with the unmistakable aroma of Bronte pistachios and the gentle sweetness of the Mediterranean sun. Ideal enjoyed first thing in the morning with a fluffy brioche col tuppo or as a cool after-dinner dessert, it’ll transport you straight to a bustling gelateria in Catania.
👨🍳 Preparation
- 1
Finely blitz the pistachios in a food processor until you have a smooth, flour-like powder.
- 2
In a saucepan, warm the water and double cream gently for a couple of minutes, then gradually whisk in the sugar until dissolved.
- 3
Once the mixture begins to simmer, stir in the pistachio powder and almond milk, whisking continuously until it forms a silky cream.
- 4
Leave the mixture to cool completely before pouring it into a freezer-safe container.
- 5
Pop it in the freezer, stirring every 20 minutes for 3 to 4 times to create that beautifully soft, grainy texture.
- 6
Before serving, allow the granita to soften at room temperature for about half an hour, then blitz briefly with a hand blender for extra creaminess.
- 7
Serve in chilled glasses, topped with chopped pistachios and accompanied by a brioche col tuppo for that authentic Sicilian touch.
💡 Tips and Variations
For a richer flavour, try adding a teaspoon of pure pistachio paste or a pinch of finely grated lemon zest. To keep it plant-based, swap the double cream for a vegan alternative and replace the almond milk with soy or oat milk.
📦 Storage
- • Keep the granita in the freezer for up to 5 days.
- • Give it a good stir each time before serving to maintain its creamy texture.
- • Avoid refreezing once fully melted.
- • Store covered to prevent it picking up any freezer smells.
- • Serve it slightly softened rather than rock hard.
🍷 Pairing
Enjoy your pistachio granita with a glass of sweet, fragrant Lipari Malvasia—perfect for enhancing the nutty richness of the pistachios.
I hope this pistachio granita brings a little Sicilian sunshine to your table. It’s such a simple yet indulgent way to brighten up a summer’s day, and sharing it with friends and family makes it all the more special. Give it a go—you won’t regret it, and I’d love to hear how you get on!
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Caltagirone Christmas Honey Rings (Cuḍḍureḍḍi) DessertsFragrant Sicilian Christmas pastries filled with a warm blend of almonds, honey and spice - crisp outside, soft within, and beautifully festive.
-
Favara Easter Almond Lamb - A Sicilian Sweet Worth Celebrating Desserts Easter recipesA beautifully crafted Sicilian Easter speciality from Favara, made with almond and pistachio paste. A charming centrepiece that tastes every bit as delightful as it looks.
-
Fedora Cake with Ricotta, Almonds and Pistachios DessertsAn elegant Sicilian ricotta cake dressed in toasted almonds and vibrant pistachios - a luxurious dessert with all the sun-kissed charm of the island.
-
Nzuḍḍi: Sicilian Almond Biscuits with Old-World Charm DessertsBeautifully spiced Sicilian almond biscuits from Messina - rustic, fragrant, and perfect with a glass of Marsala.
-
Tirrimulliri from Randazzo: Traditional Sweets from the Slopes of Etna Desserts Christmas RecipesDiscover the traditional *tirrimulliri* from Randazzo - a festive Sicilian sweet made with cooked grape must, warm spices and roasted nuts.