fbpx
0 0
Sicilian pistachio granita

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 gr Pistachios Sicilian Pistachios from Bronte are THE BEST!
200 gr Caster Sugar
800 ml Water

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sicilian pistachio granita

  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

Share

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.

Check all the pistachio Recipes

(Visited 8,284 times, 5 visits today)

Steps

1
Done

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.

2
Done

Put the pistachios in a blender and run at maximum speed for a few seconds or until creamy.

3
Done

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.

4
Done

Pour the mixture into a container with a lid and place it in the freezer and stir occasionally to break up the ice crystals.

5
Done

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.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Castagnole
previous
Sicilian Castagnole
next
Cuddura cull’ova (Pupi cull’ova)
Castagnole
previous
Sicilian Castagnole
next
Cuddura cull’ova (Pupi cull’ova)

Add Your Comment