A glass of Aperol Spritz will immediately take me back to Venice, part of the Veneto region in which this aperitivo originated and continues to be a popular choice. A glass (or two) during a relaxed snack or meal of cicchetti is essential! So I love the sound of this Aperol granita recipe from Jacob Kenedy’s Gelupo Gelato, a cookbook full of fabulous gelatos, sorbets, sherbets, granitas, semifreddos and more.
Read our review of Gelupo Gelato by Jacob Kenedy, for more about the book.
Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world. You can make a great spritz with Aperol (the lurid orange one) or Campari, or perhaps best with Select. And every spritz has its corresponding granita – just use the recipe below and substitute the aperitivo of your choosing.
- 500 ml prosecco, or dry white wine
- 300 ml Aperol
- 200 ml water
- 100 g caster sugar
• Substitute Campari or Aperitivo Select for the Aperol.
• Substitute white port, red Ruby port or medium sherry for the Aperol and then also replace the prosecco with tonic water.
• Replace both the Aperol and prosecco with sparkling Moscato d’Asti.
In a bowl, stir all the ingredients together until the sugar has dissolved.
Transfer the mixture to a wide dish and put it in the freezer. Once it starts to freeze at the edges, every 10–15 minutes stir it with a fork or whisk it, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.
To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. (Chill your serving glasses for at least 20 minutes in the freezer before you serve.)
This recipe is very flexible with several variations suggested. Switch the Aperol for Campari or Aperitivo Select, or use port or sherry instead. You can also use the same core recipe to make a delicious granita of sparkling Moscato d’Asti!
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Kavey Eats received a review copy of Gelupo Gelato by Jacob Kenedy from Bloomsbury Publishing. Recipe shared with permission.