Frozen Aperol Spriz? Yes, and it’s even better than the cocktail

Made with Prosecco, Aperol and Club Soda, Aperol Spriz is a spicy and refreshing Italian aperitif, with orange and vanilla bitters notes. The relatively low cocktail alcohol content and the notes of brilliant citrus fruits make it a fun drink for a hot day, and it is the one to which I turn every summer. The only thing more invigorating than a Sprit Aperol? A frost.

Like frosé – the frozen drink mixed with rosé, strawberries and lemon juice that stormed the world in 2016 – this Aperol Spritz Granita is crucious and perfect for a heat hour of heat. Granita, a semi-compared dessert with a soft texture similar to that of shaved ice, is from the Italian island of Sicily, where it is traditionally made of fruit juices, coffee or almond milk. Almost all liquids, however, can be transformed into Granita – even your favorite cocktail. Unlike many other frozen treats, no special equipment is necessary to prepare Granita: no ice manufacturer, snow cone or even a mixer. Everything you need is a fork, a shallow dish and a little patience.

5 tips for making a refreshing granita

Season the Granita base with fresh citrus juice and sugar. Since the dull flavor of cold temperatures, a classic Aperol Spritz needs slight adjustments to make sure it has the still daring and shiny taste once frozen. In addition to the conventional ingredients necessary for the drink – -first, prosecco and sparkling water -this granita also includes orange juice and fresh lemon to balance acidity, as well as a spoonful of sugar to improve the spicy notes of the Aperol. The result is neon orange ice cream crystals that have a taste of the original cocktail.

Mix well. Most Granita recipes involve heating the liquid base on the stove to dissolve any added sugar. Since this recipe requires only a small amount of sugar, I chose to completely jump this step. The three tablespoons of sugar will dissolve without needing heat – take care to move the mixture well, whisking for about a minute, until you can no longer see granulated sugar in the liquid. (If a touch of unhealthy sugar remains, it will not be discernible in the final product.)

Use a shallow pan. A baking dish of 9 by 13 inches may seem too large for work, but its large surface helps the granita to freeze quickly. In addition, a thin layer of liquid is much easier to scratch carefully than a large piece of ice. Make sure your saucepan is safe freezer; I recommend using a free freezer glass dish, like Pyrex, but you can use ceramic or aluminum. Avoid non -stick pans, as scratching can damage the coating.

Use a fork and scratch frequently. Every half-hour, slide a fork through the granita to break all the large ice crystals. Unlike a spoon or a knife, the teeth of a fork help him easily cut himself through the semi-complained mixture, which is the most effective way to break the ice in small flakes. This creates the signature texture of Granita and prevents the mixture from becoming a giant ice cube. Fortunately, alcohol in this recipe prevents the mixture from freezing completely; Even if you wait a little more than 30 minutes to scrape the granita, you should not have trouble achieving a light and leafy consistency.

No prosecco, no problem. To imitate the flavor of a classic Sprit Aperol, I call Prosecco in my recipe below. But because Prosecco loses its effervescence once frozen, you don’t have to make follies on a bottle of sparkling to make this Granita! Most semi -suckled or dry white wines will replace appropriate – avoid those that are too sweet, very dry or carbohydrates. An Italian Pinot Grigio would be a good choice, just like Riesling or Sauvignon Blanc.

How to serve an Aperol Spritz Granita

Is it a dessert or an aperitif? It’s you! Serve this frozen Spritz in glasses of coupe fitted with fresh mint leaves and a slice of orange, take advantage of it, or complete it with sparkling water for a slush and sparkling drink.

August 2024

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