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Aperol Granita Cocktail

Aperol Granita Cocktail


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.

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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.

Aperol Granita Cocktail

Beth Dunham
Rather than drinking a Aperol spritz cocktail with Prosecco, try this granita for a fun dessert and drink all in one.
Course Dolci, Drink


  • 2 cups white grape juice
  • 1 cup water
  • Juice of 1 lemon
  • 3/4 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.


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