Pistachio Granita Recipe

Very few ingredients to make a classic Sicilian confectionery tradition, the Pistachio Granita.
100 g sugar 200 g pure Pistachio Pasta
400 g ice
q.b. Pistachio Granita to decorate

The inevitable protagonist of every Sicilian's summer breakfast, the granita (we recommend the Granita al Pistacchio) is a simple, tasty and very fresh dessert.
Most likely the recipe of the Sicilian Granita comes from the preparation of an Arabic drink: the sherbet, a fruit juice flavoured with rose water and then frozen that Sicilians appreciated during the time of Arab colonization on the island.
Traditionally it was prepared using the snow collected onEtna or on the other Sicilian mountains (Nebrodi, Peloritani, Iblei), stowing it in the appropriate stone snow-boxes, inside natural caves to maintain a cool temperature. The snow, preserved in this way, was transformed into ice and during the summer it was collected, scratching it away from the surface of the slabs of ice formed, adding salt to keep the temperature low.

The Pistachio S lush has a fine and very creamy texture, ideal to counteract the summer heat: thirst quenching, with an irresistible and digestive taste, it provides less calories than sorbet and ice cream.
If you want to increase the dose of calories, then just accompany the Pistachio Slush with a delicious brioche with tuppo! :)
This Sicilian brioche is very soft and very fragrant, characterized by the "tuppo", the upper part in the shape of a small ball that resembles the chignon(tuppo in Sicilian dialect) once worn by the women of the island.

Last thing, but very important:
Be absolutely wary of Granita al Pistachio with a green color too bright!
The real color of Pistachio is a very delicate green, tending almost to brown.

I just have to tell you... Enjoy your Pistachio Slush! :)

VIDEORICETTA:

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Base for ice cream and hazelnut slush