Granita di Pistacchio

Method

Blanch the pistachios briefly and grind them finely in a food processor with 50g of the sugar until you achieve a smooth paste. Bring the water to a boil with the remaining sugar, stirring until dissolved, then remove from heat and allow to cool completely. Combine the pistachio paste with the cooled sugar syrup and add the milk, stirring well to incorporate fully and ensure no lumps remain. Pour the mixture into a shallow freezer-safe container and place in the freezer for 30 minutes. Remove and scrape vigorously with a fork to break up ice crystals, then return to the freezer. Repeat this process every 20-30 minutes for 3-4 hours until the mixture achieves a fine, grainy texture. Serve immediately in chilled glasses with a brioche bun on the side, as is traditional in Calabria.