Lime Granita with Pistachio Shortbread Cookies

Lime Granita 550

Today I give you a two for one special here folks!

Summer is in full swing and I don’t know about you but we got triple digits over here.  Yesterday is was 103 degrees, as in, I walk out the door and sweat a full bucket of sweat in less than 60 seconds.  Hot summers and triple digits call for cool, easy and refreshing desserts.

Lime Granita

Although granita takes time it’s incredibly simple to make.  All you have to do is make a simple syrup, add fresh juice, pour into a glass casserole dish and put it in the freezer then just run a fork through it every 45 minutes until it sets.

I am telling you crazy stupid easy!

Lime Granita

The pistachio shortbread is also very simple to put together.  Basically toss everything into the food processor and let it run until it forms into a ball.

Pistachio Shortbread

It will look a little something like this.  The cookies are even easier if you manage to find the pistachios already shelled.  Also if you can only find salted pistachios just skip adding salt to the dough.

Pistachio Shortbread

I also figured out this little trick to roll out a log of dough.  Roughly roll the dough and place on a silicon mat or parchment paper.

Pistachio Shortbread

Wrap the dough in the mat and roll back and forth, using gentle pressure.

Pistachio Shortbread

TA-DA evenly rolled dough!  Before I figured out this trick it would look like a kindergardener who tried to make a snake out of Play-do.

Pistachio Shortbread

Roll the logs of dough in parchment paper, fold the ends and place in the refrigerator for at least 4 hours.  Slice the cookies and place them on an ungreased baking sheet. Bake the cookies at 325 degrees for 15 to 18 minutes and until barely golden.

Pistachio Shortbread

You will be pleasantly surprised how delicious this dessert is and how much your guest will love it too.  I served this dessert over the weekend for some friends and I think they were surprised that I served flavored iced with a dollop of sweeten sour cream and a cookie on the side but they were slurping their cups and asking for more.

Lime Granita

It was defiantly a hit! Sweet , tart and creamy all rolled into one!  The leftover cookies were perfect with coffee and did I mention addictive.

Print Recipe

Lime Granita with Créme Fraîche Bon Appetit Aug. 2007


  • 2 cups water
  • 1 cup sugar
  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • lime zest

Créme fraîche

  • 1/2 cup créme fraîche or sour cream
  • 1 1/2 tablespoons powdered sugar

For granita:

Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.

Granita can be made 2 days ahead. Cover and keep frozen. Scrape granita to loosen and fluff before serving.

For créme fraîche:

Mix créme fraîche or sour cream and sugar.

This can be made 1 day ahead. Cover and chill.  It also goes pretty good spread over a pistachio shortbread cookie.

Using fork, scrape granita to loosen. Spoon granita into bowls and top with a dollop of créme fraîche, garnish with lime zest, and serve immediately.

Print Recipe

Pistachio Shortbread Cookies Bon Appetit Aug. 2007

  • 1 1/2 cups all purpose flour
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup natural unsalted pistachios, lightly toasted, chopped
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours.

Can be made 5 days ahead; keep chilled.

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.

Shortbread can be baked up to 4 days ahead. Store shortbread in airtight container at room temperature.


  1. says

    That looks so refreshing right now…it would be even more so if it was in my freezer :) I can’t wait to give it a try. And those cookies, don’t get me started… YUM!


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