Aperol, orange and prosecco granita recipe
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- Serves 8
- 5 mins to prepare, plus freezing
- 152 calories / serving
- Freezable
Ingredients
- 800ml 100% pure orange juice smooth
- 200ml prosecco
- 150ml Aperol
- 80g caster sugar
- 1 orange, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 640kJ 152.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 28g
of the Reference intake
Carbohydrate 28.5gProtein 0.7gFibre 0.3g
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- 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.
