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.
Aperol Granita CocktailBeth Dunham
- 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.
Beth is professional food stylist and photographer based in beautiful Halifax, Nova Scotia. Obsessed with all things Italian, Beth illustrates her travel and culinary adventures on her blog with mouthwatering images and delicious recipes.