Super pistachio-packed homemade granita, super easy and delicious!
Today we're looking at a really easy recipe to make a fantastic pistachio granita at home, with an intense pistachio flavor and a delicious play of textures between creamy and grainy. Plus, I'll share some insider tips on the authentic Sicilian pistachio granita!
INGREDIENTS:
- 120 g of pure pistachio paste (find it here)
- 200 g of pistachio flour
- 840 g of crushed ice (or small cubes)
- 240 g of sugar
- Garnish: chopped pistachios and whole pistachios
PISTACCHISSIMO TIPS:
- If you want a creamier granita (with less graininess), simply increase the amount of pure paste while reducing the pistachio flour accordingly.
For example: 180 g of pure pistachio paste and 140 g of pistachio flour. - Beware, many will tell you that real pistachio granita requires a touch of almond, citing various reasons: don't listen to them!
Real pistachio granita is made ONLY WITH PISTACHIOS! - Some recipes suggest a small amount of milk. Authentic Sicilian granita contains no milk, but it can be a good trick to make the granita creamier.
If you use high-quality pistachios, they will have an excellent oil yield, so their natural fats will be more than enough to ensure a great creamy texture.
PREPARATION:
- NOTE: I used a Bimby (Thermomix), but any other appliance capable of crushing and blending will work just fine.
- Blend the sugar at high speed for 20 seconds to turn it into powdered sugar
(if you are using powdered sugar directly, you can skip this step)
- Add the pure pistachio paste and the pistachio flour, then blend everything at high speed for 20 seconds
- Add the ice and blend at medium speed for 30 seconds
- The result should be quite liquid (but not too much). Pour it into a sealed container and place it in the freezer to let the granita set.
Before serving, it is necessary to take it out of the freezer a little early and stir it well to avoid any ice chunks.
I recommend serving it with a classic brioche col tuppo, but for that recipe, you'll have to look elsewhere for now!
Happy breakfast, everyone!
