Aperol Spritz Granita

Enhancing the aperol spritz

Take something you love, and make it even more delicious.

A couple of years ago I enjoyed a little summer jaunt in Venice where I fell in love with the Aperol Spritz. Bellinis aside, I think it is THE aperitif of Venice. All you need is aperol, prosecco, a slice of orange and a whole lotta ice! And then a splash of sparkling water if you’re drinking them fast.  You can put it in a wine glass, a tumbler, a martini glass. You can drink it straight out of the carafe. It is bitter and sweet, cold and refreshing, and cools the cockles of your heart.

In many gelato shops and cafes of Venice you will also find lemon granita. Many are overly yellow, filled with preservatives, fake lemon flavour and way way too much sugar. The odd few are sour and icy and delicious. So what if we combined the best of both and created an aperol spritz granita? Now THAT is a plan.

Aperol Spritz Granita
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Rating: 0
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Servings Prep Time
6 people 10 minutes
Passive Time
24 hours
Servings Prep Time
6 people 10 minutes
Passive Time
24 hours
Aperol Spritz Granita
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 10 minutes
Passive Time
24 hours
Servings Prep Time
6 people 10 minutes
Passive Time
24 hours
Ingredients
Servings: people
Units:
Instructions
  1. In a small saucepan, gently heat the aperol, prosecco and sugar until the sugar is dissolved. Do not boil.
  2. Add the orange juice and mineral water and stir.
  3. Pour into a large plastic container, cover and place in the freezer overnight. The next day, use a fork to break up the ice crystals and place back in the freezer for an additional 6 hours.

 

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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

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Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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