Sicilian Pistachio Granita: a refreshing summer dessert you’ll love

Even though summer may be winding down, the heat still lingers—and so does the craving for something cool and refreshing. There’s nothing better than a homemade pistachio granita to beat the heat with flavor and simplicity. This creamy, icy dessert is a staple of Sicilian pastry tradition, and it’s perfect at any time of day.

In Sicily, pistachio granita is often served with the classic brioche col tuppo, a soft, slightly sweet bun that makes for the island’s most iconic breakfast pairing. And if you’re not lucky enough to enjoy it on a sunny morning in Catania, don’t worry—you can still recreate the magic at home with the recipe from our Cesarina Marilù, straight from Catania. The process is simple and doesn’t require special equipment, though you’ll need a little patience to get the perfect texture.

A dessert with ancient roots

The origins of Sicilian granita date back to the Arab rule of the island. The Arabs brought with them sherbet, a frozen, flavored drink made with fruit juice or rose water. Over the centuries, Sicilians adapted the recipe, using snow collected from Mount Etna and other nearby mountains during the winter. This snow was stored in nivieri, stone ice houses. In summer, it was used to make early versions of granita—the ancestor of today’s beloved frozen dessert.

When to enjoy it

Pistachio granita is perfect not just for breakfast, but also as an afternoon snack or a light, satisfying dessert after dinner. For an extra-indulgent touch, top it with a dollop of whipped cream—the contrast between the rich pistachio flavor and the soft sweetness of the cream is simply irresistible.

Storage tips

On the rare occasion you have leftovers, you can store your granita in the freezer. It will firm up over time, but don’t worry—just let it sit at room temperature for a few minutes and give it a good stir to restore that soft, slushy texture.