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.
Ingredients
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.
Ingredients
500ml freshly squeezed orange juice
Zest of 2 oranges
100g sugar
4tbsp Aperol
6 tbsp Prosecco
