If you're looking for a refreshing dessert that doesn't require an ice cream maker, this is the one for you! The tartness of the lime paired with a buttery shortbread is a great combination. Or just make the shortbread to savor with a cup of coffee. We had company this weekend so I broke out the china for our meal. Instead of using ice cream dishes (which I don't have), I decided to serve the granita with a cup and saucer. It worked out well because when the granita has melted, you can easily drink the remaining juice instead of trying to lap it up with a spoon. Enjoy this light dessert!
Recipe for Granita:
2 cups water
1 cup sugar
1/2 cup fresh lime juice (from 3 limes)
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 11x7x2-inch baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours. Can be made 2 days ahead. Cover and keep frozen.
1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chopped pistachios
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 8x1 1/4-inch log (if dough is too soft to form, chill for 30 minutes and then shape). Wrap logs in plastic; refrigerate until firm, about 4 hours. Can be made 5 days ahead; keep chilled.
Preheat oven to 325F. Slice logs into 1/4-inch thick rounds. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. Can be made 4 days ahead. Store shortbread in airtight container at room temperature.
Source: Bon Appetit, August 2007