This recipe is based on the highly quaffable Italian aperitif made with Aperol and Prosecco garnished with a slice of orange. Aperol is very similar to Campari, but with a lower alcohol content and a slightly less bitter flavor.
Each crunchy bite tastes like a sunny day on Lake Como.
I love its bright orange colour, so I made a granita to serve as a light refreshing dessert after a big Italian meal.
This recipe took some tinkering. Initially, I tried to make a Spritz granita using a mixture of Prosecco and Aperol. The mixture didn’t freeze well, too much alcohol I’m guessing. I also tested a granita recipe which called for orange juice and Aperol. This resulted in a nice consistency, but not the flavour I was after. So, in place of the Prosecco, I used white grape juice and the mixture tastes like a Spritz and freezes to a nice snow-cone like consistency.
- 2 cups white grape juice
- 1 cup water
- Juice of 1 lemon
- ¾ cup sugar
- 1 cup Aperol
- Mint sprigs for garnish
- Combine juices, water, and sugar in a heavy saucepan and set over high heat.
- Stir until the mixture until all the sugar is dissolved, and bring to a slow boil.
- Remove from the heat and let cool to room temperature.
- Add the Aperol and stir to combine.
- Pour mixture into a shallow pan and place in the freezer.
- Scrape the frozen mixture with a fork once every hour or so to break it up into smaller crystals.
- The granita will take about 4-5 hours to freeze. After it is completely frozen, transfer to a container with a tight fitting lid.