Pistachio Granita

Method7 steps

1. 1

   Step 1: Pulse the shelled unsalted pistachios (100 g) in a food processor to fine crumbs. Stop before they become a paste or butter, and set the crumbs aside.

   Uses 100 g shelled unsalted pistachios

2. 2

   Step 2: Put all 710 ml water and 100 g sugar in a saucepan. Bring to a boil until the sugar dissolves, then turn off the heat. Whisk all 150 g prepared sweet pistachio cream into the hot syrup until fully incorporated.

   Uses 710 ml water · 100 g granulated sugar · 150 g prepared sweet pistachio cream

3. 3

   Step 3: Let the pistachio-cream syrup cool completely, then stir in the prepared pistachio crumbs.

   Uses Pistachio-cream sugar syrup · Fine pistachio crumbs

4. 4

   Step 4: Transfer the cooled mixture to a freezer-safe container. Freeze for at least 6 hours, or overnight, until solid. The timer is an earliest check; leave it longer if not frozen through.

   Earliest granita freeze check · 360 minUses Cooled granita mixture

5. 5

   Step 5: When ready to serve, remove only the portion of frozen mixture you need and break it into medium chunks. If too hard to break, let that portion sit at room temperature for 5–10 minutes first.

   Soften frozen serving portion, if needed · 10 minUses Only the frozen portion needed for serving

6. 6

   Step 6: Pulse the selected frozen chunks in a food processor until smooth and slushy. Work in smaller batches if the processor struggles.

   Uses Selected frozen pistachio chunks

7. 7

   Step 7: Serve the blended granita immediately. Keep the remaining unblended frozen mixture in the freezer and blend further portions only when needed.

   Uses Smooth slushy pistachio granita · Remaining unblended frozen mixture