-
Prep time
5 minutes
-
Cook time
4 hours
-
serves
8
Author Notes
The signature orange of the Aperol spritz continues to take over and I am not mad about it! I love the bittersweet syrupy flavor buoyed by the bubbly champagne. The large glasses topped off with an orange slice scream summer to me. It’s natural that such a balanced and chuggable cocktail would only improve during the freezing process. We’re taking the classic Aperol spritz and giving it the granita treatment by freezing and flaking it to snow cone - fluffy - alcoholic perfection. With the heat waves mercilessly rolling through, I think we can all agree a greater need for frozen beverages is on the horizon, if not already here.
I recommend building a whole aperitivo hour around this treat to savor and enjoy it, like the makers of Aperol intended. No really. They have an entire section of the official Aperol site dedicated to this, a fact which I absolutely adore! Now I only call for a little bit of orange juice to sweeten this granita, keeping it as close as possible to the true cocktail form, but you could absolutely add some simple syrup to the mix if you want to make it a sweeter treat. This is also an extremely riffable concept. You can use the technique of making a granita and apply it to most spritzes with a high degree of success. —Becca Jacobs
Ingredients
-
3 cups
Prosecco
-
2 cups
Aperol
-
1 cup
Water
-
2-3
oranges, juiced
-
1-2
oranges, sliced
Directions
-
Pour the prosecco, Aperol, water, and orange juice to a large shallow dish or sheet pan. Stir to combine and place in the freezer.
-
Let the mixture sit for about 4 hours until mostly set and then scrape with a fork to create the fluffy snow-cone texture that will be your granita. You can leave it in the freezer after this step if you’re not ready to serve, you might just need to scrape the surface of the mixture again.
-
Serve in shallow bowls or cocktail glasses with a slice of orange.
See what other Food52ers are saying.