Lemon Coconut Anise Granita + Pistachio Halva

I like to think of granita as the icy, snow cone version of Dippin’ Dots.

Both granitas and Dippin’ Dots are insanely nostalgic for me. I grew up eating and eventually making watermelon granitas with my mom during the summers, which just so happens to be the ultimate cure to the dreadful Mississippi Delta July heat. Dippin’ Dots were my staple zoo or amusement park snack, and they were my favorite version of ice cream for a long while. Honestly, aside from Ben & Jerry’s, they are probably still one of my favorites, even though I think the last time I had them was in 2009.

This granita particularly reminds me of Dippin’ Dots because of its creamy texture from the coconut milk. The lemon, honey, and anise pair so well with the coconut milk and add an unexpected flavor profile that leans on the Middle Eastern/Eastern European flavors of halva.

Halva is a tricky thing to make, and I am certainly no pro, but it’s not impossible. I’m biased though — I personally am not the best of friends with candy-making. The one actually photographed here was my first attempt, which didn’t turn out as well as later ones have. My two biggest tips from my amateur candy-making self are to use a candy thermometer for accurate temperature reading and to avoid over-mixing at all costs.

Lemon Coconut Anise Granita + Pistachio Halva

Serves: 4 | Prep Time: 20 minutes | Refrigeration/Freeze Time: 6 hours

Lemon Coconut Anise Granita:

• 1 can full-fat coconut cream

• 2 tbs. lemon juice

• Zest from 1 lemon

• 1/2 tsp. anise seed, lightly toasted & finely ground - or 1/2 tsp. pre-ground anise seed

• 1 tsp. vanilla extract

• Pinch fine salt

• 1/4 cup honey

Warm the honey to melt and thin. Add the coconut cream, lemon juice/zest, salt, vanilla, and anise to a bowl & and quickly whisk in the melted honey. Pour into a dish shallow enough to create a 1-inch layer of the mixture. Cover and freeze for 1 hour. Though it will likely still be liquid underneath the top layer, take a fork to lightly scrape the mixture to begin creating a sandy texture. Repeat scraping every 30 minutes to create a fine, icy-sandy texture until completely frozen. Keep frozen until ready to serve. Scrape and fluff up again right before serving.

Pistachio Halva:

• 1/2 cup shelled pistachios

• 2/3 cup sugar

• 2 tbs. water

• 3/4 cup tahini, stirred well

• 1/4 tsp. salt

• 1/2 tsp. vanilla extract

Lightly toast and grind the pistachios using a blender, spice grinder, mortar/pestle or food processor into a medium-grind - a mixture of some powdery and some coarse pieces is good.

Place the tahini, pistachios, salt, and vanilla into a heat-proof bowl. Stir to combine.

In a saucepan, stir the sugar and water together to combine. Without stirring, bring the sugar and water a temperature of 250ºF. Remove immediately and pour into the tahini mixture while stirring with a rubber spatula rapidly until just combined. Over mixing will result in a crumbly halva.

Pour into a square dish, cover with plastic wrap, and refrigerate until set. Cut into pieces and serve with the lemon-coconut granita.