Granita, in any of its versions, is a typical Sicilian summer recipe, easily found far and wide across the island. This version features pistachios, famous for their antioxidant properties that help lower cholesterol and have a fairly low glycemic index and are rich in omega 3 and omega 6. In Sicily, granita is usually served at breakfast accompanied by the inevitable brioche col tuppo! This pistachio granita recipe can be made using either whole pistachios or pistachio paste.
Sicilian pistachio granita
Course: DessertDifficulty: Easy4
servingsIngredients
Pistachios 200gr
Caster sugar 200gr
Water 800ml
Directions
- Remove the purple skin from the pistachios by boiling them for a few minutes in boiling water. Once done, rub them between your fingers so that the skin comes off quickly.
- Put the pistachios in a blender and run at maximum speed for a few seconds or until creamy.
- Prepare a syrup by melting the sugar in a saucepan with water. As soon as it has dissolved, turn off the heat and add the pistachio cream. Stir and leave to cool completely at room temperature.
- Pour the mixture into a container with a lid and place it in the freezer and stir occasionally to break up the ice crystals.
- Generally, you can prepare it the day before and blend it for a few minutes with a blender before serving to obtain a creamy bar-like consistency.
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