Lime Granita with Pistachio Shortbread

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. 

Pistachio Shortbread:

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