Ingredients

Step by step

1. For the granita, use a vegetable peeler to finely pare the rind from 6 of the limes and place it in a medium nonstick pan with the sugar and 1 litre of water. Stir to dissolve, over a low heat, then bring to the boil, and boil for 2-3 minutes. Remove from the heat, add the mint leaves, cover and leave to steep for 10 minutes. Uncover and leave to cool.
2. Meanwhile, squeeze the juice from all the limes – you will need 180ml in total.
3. Strain the cooled liquid into a shallow lidded container, pressing well to extract the flavour, then discard the mint and lime zest. Stir in the lime juice and whisky, then cover and freeze for 3 hours. Remove from the freezer, stir the semi-frozen mixture well, sides to middle, using a fork to break up the ice crystals; return to the freezer. Repeat this process 2 or 3 times over a 6-8-hour period.
4. For the biscuits, whip the cream to soft peaks, add the lemon curd and whisk until thickened. Divide among 6 biscuits, lightly spreading to the edges. Top with the remaining biscuits and, over a plate, sprinkle the edges all the way round with the chopped pistachios. Put on a tray lined with nonstick baking paper and freeze for 1 hour, or until firm. Use a serrated knife to slice them in half when ready to serve.
5. To serve, scrape the granita with a large fork, divide between 12 glasses. Top with the mint leaves and waffle biscuit halves.