Pistachio granita is one of the classic Sicilian summer breakfasts: a glass of cold, pale-green granita and a warm brioche to dip into it. This version uses Scyavuru 100% Pistachio Butter, a spread made only from pistachios, whisked into a cooled sugar syrup and churned until it turns into granita.

You need three ingredients, an ice-cream maker and a night in the fridge. No machine? The tips below show how to do it with a fork and your freezer. For another Sicilian classic made with the same jar, try our Pistachio Cannoli.

Difficulty: Easy
Course: Breakfast / Dessert
Time: Prep 30 min · Rest 12 h · Total 12 h 30 min
Made with: Scyavuru 100% Pistachio Butter

Ingredients for pistachio granita

  • 800 ml water
  • 160 g granulated sugar
  • 100 g Scyavuru 100% Pistachio Butter

How to make pistachio granita

  1. 1. Syrup first Put the sugar and water in a small pan and bring them to the boil. Take the pan off the heat and wait until the syrup is completely cool.
    Pouring sugar into a saucepan to make the syrup for pistachio granita
  2. 2. In goes the pistachio Move the cooled syrup into a bowl or jug, spoon in the Scyavuru 100% Pistachio Butter and whisk until no streaks are left.
    Whisking pistachio spread into the cooled syrup in a glass bowl
  3. 3. Overnight rest Cover and leave it in the fridge for 12 hours or more.
  4. 4. Into the machine Give the mixture a stir and churn it in your ice-cream maker for roughly 20 minutes, until it turns into granita.
    Pistachio granita being worked with a fork in a metal tray

Tips

  • No ice-cream maker? Pour the mixture into a shallow tray, put it in the freezer and break it up with a fork every half hour.
  • Pre-chilled glasses keep it from melting too fast.

Try it with…

Did you know?

  • Granita traces back to Arab rule in Sicily and the arrival of sherbet, an iced drink flavoured with fruit juice or rose water.
  • The first granitas were made with snow from Mount Etna, kept in stone snow-houses in winter and used in summer.
  • The brioche’s little top knot, the tuppo, is the part you tear off to dip.
  • A century or so ago, granita was served with plain bread rather than brioche.

You might also like