Sun, heat, desire for something fresh: Sicilian pistachio granita seems to be the winning answer. The homemade one has the added value of being able to count on ingredients that enhance the territory, quality raw materials . The beauty of the pistachio granita lies in its calories : it contains much less than the relative ice cream (without cream and brioche, of course) and fully satisfies the desire for dessert. Strawberry granita contains even less, if that's of interest.
From being faced with green gold , to imagining it in a creamy pistachio granita , the step is short. If you too have been seized by an irresistible desire to savor it, below we leave you the original procedure and some suggestions for the preparation of the original homemade pistachio granita (together with the recipe with the ice cream maker, with the Thermomix and with the loaf , so as not to miss anything). All you have to do is put the pistachios, preferably from Bronte , (essential requirement for an excellent result).
Before getting down to business, let's remind the lazy listeners that, by ordering the organic Sicilian Granita Kit with Brioche col Tuppo (yes, it's your lucky day) you will have everything you need delivered to your home in just a few steps.
The original recipe of Sicilian pistachio granita
To make pistachio granita at home like in Catania you won't need an ice cream maker. You can follow the procedure that you find below, but which you must scrupulously respect. Get yourself:
Ingredients
- 200 g of Bronte peeled pistachios
- 600ml of water
- 150 g of sugar
Preparation
- Finely chop the pistachios with a mixer. Prepare a syrup with water and sugar by heating the water and adding the sugar a little at a time.
- Bring to the boil, then turn off the flame, add the pistachio flour, mix and leave to cool.
- Transfer to the fridge for about half an hour, then mix and place in the freezer for about 6 hours.
- During the first few hours, remember to stir the mixture from time to time to prevent the formation of too large ice crystals.
Someone calls it cremolata , someone else scratchy : one thing is certain, know that the Sicilian granita fears no rivals.
Pistachio granita with ice cream maker
If you have an ice cream maker - good for you - it will be the appliance and make the granita for you. Compared to the recipe you have just read, little changes: once you have taken the mixture out of the fridge, transfer it directly into the ice cream maker and set the time according to the instructions in the booklet.
Pistachio granita with the Thermomix
The same goes for the Thermomix . If you want to use it to prepare the pistachio granita, proceed as follows: pour the sugar into the mixing bowl and set 20 seconds on high speed. Add the pistachio flour and blend again at high speed for 20 seconds. Instead of water, use roughly the same amount of ice and blend again on medium speed for 30 seconds. You will get a creamy and fluid mixture ready for tasting.
Pistachio granita with pistachio paste
Another method to treat yourself to an excellent granita is to resort to the pistachio loaf : the turning point. To prepare it, do this: use 550 ml of water for a 250 gr stick of pistachio paste , and 180 of sugar. Melt the pistachio paste in the water, add the sugar and mix. Strain the mixture and transfer it to the freezer or ice cream maker.
Photo | Giovanni.grasso , CC BY-SA 4.0 , via Wikimedia Commons
