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
Votes: 3
Rating: 4
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
Aperol Spritz Granita
Votes: 3
Rating: 4
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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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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