Frozen Aperol Spritz Granita

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Our frozen Aperol Spritz Granita is an effortless summer dessert, perfect for easy entertaining and ideal for that refreshing drink, and perfect to cool you down.

 

Prep: 10 mins

Cooking: 3 hours

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

500ml freshly squeezed orange juice

Zest of 2 oranges

100g sugar

4tbsp Aperol

6 tbsp Prosecco

METHOD

HEAT the orange zest,  juice and sugar in a pan for a few minutes until the sugar has dissolved. Remove from the heat and leave to cool.

MIX into the juice mixture the Aperol and Prosecco.

POUR the orange mixture into a shallow dish suitable for the freezer.

FREEZE the mixture. After 30 minutes, take out and, using a fork, scrape up any ice particles and mix them in.

FREEZE again, and repeat the frozen mixing process every 30 minutes for about 2 hours, or until the mixture looks like shaved ice or a granita mixture.

SCRAPE the granita into a container with a lid for longer-lasting storage.

SERVE in small glasses or with a dollop of mascarpone and fresh fruit.

TIP: If you want to avoid the freezing process, we sometimes freeze the mixture in ice-cube trays, then serve two or three cubes in a glass topped up with Prosecco.

Prep: 10 mins

Cooking: 3 hours

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

500ml freshly squeezed orange juice

Zest of 2 oranges

100g sugar

4tbsp Aperol

6 tbsp Prosecco

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