Pistachio Granita

Ingredients

• 100 g (3/4 cup) pistachios
• 150 g (3/4 cup) pistachio cream
• 710 ml (3 cups) water
• 100 g (1/2 cup) sugar

Steps

1. 1

   Put the pistachios in a food processor and blitz to a fine crumb. Be careful not to over blitz them or it’ll turn to butter. Set aside.

2. 2

   Put the sugar and water in a saucepan and bring to a boil until the sugar has dissolved then turn off the heat. Add the pistachio cream and whisk it into the sugar syrup until fully melted.

3. 3

   Let the pistachio mixture cool completely then add the chopped pistachios.

4. 4

   Transfer the mixture into a freezer-proof container and place in the freezer for 6 hours to overnight until frozen.

5. 5

   When ready to serve, remove the granita from the freezer and break it into medium-sized chunks (you may need to let the granita sit a room temperature for 5-10 minutes if it’s difficult to break).

6. 6

   Blitz the chunks in a food processor until smooth and slushy then serve.

7. 7

   Tip - just blitz the amount of granita you are going to serve and put the rest back in the freezer.