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Aperol, orange and prosecco granita recipe
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It’s not just for an Aperol spritz – put your bottle of Aperol to good use in this icy Aperol, orange and prosecco granita recipe. Strictly for grown-ups, this easy cocktail-inspired dessert is perfect for summer special occasions. See method
Ingredients
- 800ml 100% pure orange juice smooth
- 200ml prosecco
- 150ml Aperol
- 80g caster sugar
- 1 orange, thinly sliced
Each serving contains
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Energy
640kj
152kcal
8%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
28g
31%
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Salt
0g
0%
of the reference intake
Carbohydrate 28.5g
Protein 0.7g
Fibre 0.3g
Method
- Mix all the ingredients together in a large jug, stirring to dissolve the sugar. Pour into a large shallow container and leave for 3 hrs. You may need to use 2 containers – the granita works best when the juice is only a few inches deep.
- Transfer to the freezer and freeze for 3-4 hrs. Every 30 mins, stir briefly with a fork to break up large ice crystals until frozen but still a little slushy. To serve, spoon the chunky crystals into 8 small glasses or bowls and finish with a slice of fresh orange.
See more Summer dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.