Aperol Spritz Granita
This playful frozen take on an Aperol spritz stays refreshingly cold until the last sip, thanks to the icy citrus shards in the granita. Just like the classic Italian aperitivo, it’s finished with a splash of bubbly Prosecco.
Ingredients
- 1/4 c. sugar
- 1/4 c. water
- 1/4 tsp. kosher salt
- 4 strips Cara Cara orange zest
- 1 1/2 c. Cara Cara orange juice
- 4 strips clementine zest
- 1/2 c. clementine juice
- 2 sprigs fresh rosemary, plus more for serving
- 1 1/4 c. Aperol
- 1 750-ml bottle Prosecco, chilled
- Orange and clementine slices, for serving
Instructions
- In small saucepan, combine sugar, water, and salt and bring to a boil. Reduce heat and simmer (do not stir) until sugar dissolves, 2 to 3 minutes.
- Remove from heat, add zest and rosemary and let cool 40 minutes. Strain into large measuring cup or pitcher.
- Stir in orange and clementine juices and Aperol, then transfer to 8-inch-square metal baking pan. Cover and freeze until set, about 6 hours.
- When ready to serve, using fork, scrape surface of ice to create large flakes and transfer to glasses. Top with sparkling wine and garnish with additional rosemary and citrus slices if desired.
Nutrition
Calories: 229kcalCarbohydrates: 31gProtein: 1gSodium: 76mg
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