pistachio granita
Serves 4300g (1f cups) raw shelled
pistachio nuts
200g caster sugar
45ml lemon juice
5ml rosewater(^1) Blitz the pistachios with 700ml
(3 cups) water in a food processor.
Pour mixture into a saucepan; simmer
over medium-low heat for 15 minutes.
Strain liquid; stir in sugar until dissolved.
(^2) Add the remaining ingredients, then
pour into a baking tray and freeze. After
45 minutes, remove tray from freezer
and use a fork to scrape frozen shards
of granita. Repeat process three times;
freeze for another 2 hours before using
a fork to scrape granita into a fluffy mix.
(^3) Once frozen, the granita will keep
for 1 month. However, the longer it’s
frozen the harder it will be to rough up.
iced blackberry horchata
75ml macadamia milk,
or your choice of nut milk
60ml cold-brew coffee (see opposite)
30ml spiced blackberry syrup (see right)
Ice cubes, to serve
Fresh nutmeg, to garnish
(^1) Combine all the ingredients and give
them a quick stir with some ice, either in
individual cups or in a jug as a centrepiece.
(^2) Grate a little nutmeg on top to garnish.
Spiced blackberry syrup
Makes approximately 500ml
500g blackberries
250g caster sugar
½ cinnamon stick
½ star anise
3 cloves
A few gratings of fresh nutmeg
(^1) Combine all ingredients in a saucepan
with 1L (4 cups) water. Set over medium
heat and bring mixture to the boil. Reduce
heat slightly and simmer for 30 minutes.
(^2) Strain through a fine-mesh sieve and
pour the syrup into a sterilised glass bottle.
Store in the fridge for up to 2 weeks.
@reallivingmag
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