Get ready to cool down with a homemade pistachio granita that will transport you to an Italian summer day. This refreshing treat combines the richness of pistachios with a delightful icy texture, creating a flavour that will leave you craving for more.
The nutty undertones and subtle sweetness create a harmonious balance that is simply irresistible. With each spoonful, you’ll experience the cool sensation of the icy granita melting in your mouth, refreshing you from within.
Creating your own pistachio granita is a breeze. Firstly, start by blending skinned pistachios into a fine powder. Secondly, mix it with sugar and water, creating a luscious pistachio-infused syrup. Finally, as it freezes, be sure to scrape the mixture with a fork every so often to create those delightful icy crystals that give granita its unique texture.
The result? A crystalline granita that captures the essence of pistachios in every spoonful. The most beautiful green colour. A treat to be savoured and shared.
Serve this homemade pistachio granita on a sunny afternoon or after a hearty Italian meal. Its refreshing qualities make it the perfect palate cleanser or a light and delightful dessert option. The vibrant green colour undoubtedly adds a touch of elegance to your table, impressing your guests with its simplicity and sophistication.
So, grab a spoon, close your eyes, and let the flavours of this homemade pistachio granita transport you to the sun-soaked streets of Italy. It’s a treat that will make you fall in love with pistachios all over again. Enjoy!
Equipment: You’ll need a set of Electronic scales, a Measuring jug, a Blender, a Stainless steel bowl and a Resealable, freezer-safe container
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Homemade Pistachio Granita Recipe
Homemade Pistachio Granita
Equipment
- 1 Blender Optional (See recipe notes for a simple, manual alternative)
- Resealable, freezer-safe container At least 1lt in size
Ingredients
- 120 grams Pistachio (Skinless – see recipe notes)
- 120 grams Sugar (Caster or superfine)
- 480 ml Water
Instructions
Prep
- Weigh/ measure out your ingredients
To Make
- Place water and sugar in a pan and warm over a medium high heat, stirring frequently until the sugar has dissolved. Remove from the heat
- Place the pistachios in a blender and pulse until creamy, perhaps 20 or 30 seconds depending on your blender
- Add your sugar syrup to the pistachios and blend briefly until mixed. Allow to cool to room temperature (use an ice bath if you wish to speed up this process – see recipe notes)
- Pour into a resealable, freezer-safe container and place in the freezer for 1 hour. After the hour remove and scrape well with a fork, making sure to scrape the sides of the container, then place back in the freezer. Repeat this process every hour until you've achieved a coarse, crystaline, grainy texture
To Serve
- Store in the freezer and when you're ready to serve, scrape again thoroughly with a fork to revive that loose, coarse texture. Serve immediately as desired
Notes
- If you don’t have a blender then a food processor will do the trick. If you have neither then you could use a pestle and mortar to crush and grind them into a paste. Alternatively, use a shop bought pistachio paste but reduce the amount to 100g
- The exterior skin of pistachios is edible though a little bitter. You could buy skinned pistachio but if you want to remove them yourself just place them in hot water for 30 seconds, drain onto kitchen paper and the skins should come off easily
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn’t reach into the granita mixture and stir occasionally until cooled
- If you’re feeling particularly Sicilian then try granita piled into a small brioche bun as breakfast or a snack on a hot day. The soft sweetness of the bread combined with the cold crunch of the granita is a delicious little joy, a traditional way to eat granita and way more incredible than it sounds