Aperol Spritz Granita

The Spritz is a 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 flavour.

I just love its bright orange colour, so I made a Spritz inspired granita to serve as a light refreshing dessert after a big Italian meal. 

I think I will be making these a lot this summer.  Each crunchy bite tastes like a summer day on Lake Como.

Lake Como

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.

You will need:

• 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.

Garnish with a sprig of fresh mint, and enjoy.

Varenna