Sicilian Pistachio Granita

Scaled yield: 1,055g

• Pistachios (Raw, Shelled) 4.7% of recipe
  50g
• Delipaste Pure Pistachio 19% of recipe
  200g
• Coarse Salt 0.5% of recipe
  5g
• Water 47.4% of recipe
  500g
• Sorbet Syrup with Locust Bean Gum 28.4% of recipe
  300g

Allergens: tree_nuts

Process

Method

1. 1

   Blend everything together well, pour into your ice cream or gelato machine, and churn for 15 - 25 minutes or until the mixture reaches a slushy consistency. Do not overchurn the granita! If making this in a commercial machine, you're looking for an extraction temperature of about -2°C to -3°C.

   Tip: Keep a close eye on it—it freezes quickly.

2. 2

   Serving Suggestions: #1. Ladle into cups and top with gelato shop whipped cream. #2. Pour over a scoop of fior di latte gelato for an incredible flavor and texture pairing. #3. Keep it simple and enjoy as-is for a pure pistachio experience.

3. 3

   Serve it right away. If you need to hold the granita before serving, store it in the freezer for no more than 30 minutes, stirring every 5–10 minutes to prevent over-freezing.