Learn how to make a truly refreshing Sicilian Pistachio Granita at home. This simple recipe uses just four ingredients and yields a light, creamy granita that’s perfect for hot days. Serve it with a dollop of unsweetened whipped cream and a soft Sicilian brioche bun for an authentic touch.
On a recent trip to Sicily I was excited to try granita for breakfast paired with brioche. Sicilian granita is different from the coarse, flaky style some recipes produce; it often has a smooth, almost sorbet-like texture that still feels light and refreshingly icy.
I loved the version I tasted in Sicily and wanted to recreate it at home, starting with my favourite flavour: pistachio. This easy recipe brings those bright, nutty flavours to your freezer with minimal effort.
To serve in the classic Sicilian way, top the granita with fresh whipped cream and dunk a brioche bun into it.
Ingredient notes
- Pistachios – Use unsalted pistachios if possible. If you only have salted pistachios, rinse them briefly in cold water, drain and pat dry. Authentic Sicilian granita sometimes uses Bronte pistachios, which have an intense flavour, though they can be hard to find.
- Pistachio cream –Either a good-quality store-bought pistachio cream or a simple homemade version works. If the cream tastes very sweet before freezing, that sweetness will be muted once the granita is frozen.
Visual walk-through of the recipe
Step 1 – Pulse the pistachios in a food processor until they become fine crumbs. Stop before they begin to release oil and turn into butter. Set the crumbs aside.
Step 2 – Make a simple syrup by heating the sugar and water together until the sugar dissolves and the mixture comes to a brief boil. Remove from the heat.
Step 3 – Whisk the pistachio cream into the hot syrup until it melts and the mixture is smooth. Allow it to cool completely.
Step 4 – Stir in the chopped pistachios, pour the mixture into a freezer-proof container and freeze for at least 6–8 hours or overnight until solid.
Step 5 – When ready to serve, remove the frozen block and let it sit at room temperature for 5–10 minutes so it’s easier to break into chunks. Transfer the chunks to a food processor and pulse until the texture becomes smooth and slushy, resembling a creamy granita.
Alternative freezing methods
- Stirring method –Freeze the mixture and stir every 30–45 minutes to break up ice crystals as it freezes. Stop when the mixture reaches a slushy consistency.
- Immersion blender –Use an immersion blender on the semi-frozen mixture to create a creamier texture after you’ve used the stirring method.
More Italian frozen desserts to try
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Italian Desserts
Aperol Spritz Granita
Italian Desserts
Pistachio Ice Cream (Gelato al Pistacchio)
Italian Desserts
Italian Affogato – Ice Cream And Coffee
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Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them successfully the first time.
Pistachio Granita
By Emily
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
Instructions
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Pulse the pistachios in a food processor until they form a fine crumb. Avoid over-processing so they don’t turn to butter. Set aside.
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Combine the sugar and water in a saucepan and heat until the sugar dissolves and the mixture comes to a boil. Remove from heat and whisk in the pistachio cream until smooth.
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Allow the mixture to cool completely, then fold in the chopped pistachios.
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Transfer to a freezer-proof container and freeze for 6–8 hours or overnight until solid.
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When ready to serve, break the frozen block into medium chunks. If it’s very hard, let it sit at room temperature for 5–10 minutes to soften slightly.
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Pulse the chunks in a food processor until you achieve a smooth, slushy granita. Serve immediately.
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Tip: Only blitz the amount you plan to serve and return the remainder to the freezer to preserve texture.
Notes
- Blitzing the granita – Your food processor may not handle the entire batch at once; process in two smaller batches if needed.
- Serving suggestions – Traditionally, granita is served with unsweetened whipped cream. If you prefer sweeter cream, whisk in 1 tablespoon of sugar while whipping.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless instructed otherwise.
- When using canned tomatoes I favour well-known brands for consistent flavour.
- Vegetable sizes refer to medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven unless noted.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide only.