Pistachio Granita

Ingredients

• 1 cups granulated sugar
• 2.5 cups water
• 1.5 cups pistachios (raw, unsalted, shelled)
• 1 tbsp lemon juice – freshly squeezed
• 0.125 tsp fine sea salt
• pistachio – chopped (for serving)
• brioche rolls – for serving

Instructions

1. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup is clear, 3–5 minutes. Remove from heat and cool to room temperature.
2. Chill the syrup in the refrigerator until very cold, at least 2 hours.
3. Place the pistachios in a blender. Add half of the cold syrup and blend on high until very smooth and creamy, 60–90 seconds, scraping the sides as needed.
4. Add the remaining syrup, lemon juice, and salt. Blend briefly to combine.
5. For a smoother texture, strain the mixture through a fine-mesh sieve into a shallow metal baking pan, pressing to extract as much liquid as possible. Discard any coarse solids left in the sieve. (Skip straining if you prefer a slightly nubbly texture.)
6. Cover and freeze the pan for 30 minutes. Scrape the icy edges into the center with a fork, then spread the mixture evenly.
7. Continue freezing, scraping and breaking up crystals every 30 minutes, until the granita forms fine, flaky crystals that mound softly when scooped, 2.5–3 hours total.
8. Fluff the granita with a fork just before serving. Spoon into chilled glasses, sprinkle with chopped pistachios, and serve with brioche rolls if desired.