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Aperol Spritz Granita – a fun, summer treat that tastes just like an Aperol Spritz but in ice form. This recipe is super easy to make and no fancy equipment is required! Serve on a hot summer’s day or barbecue.
If you love an Aperol Spritz on a hot summer’s day (who doesn’t) then you’ll love this fun granita version. It’s cool, refreshing and tastes just like a spritz!
It’s also super easy to make and you don’t need any fancy equipment to make it either.
Made with Aperol, Prosecco, sugar and water, all you need is a plastic tub to store it in and a fork to stir it.
Oh, and if you’re team Campari when it comes to a classic spritz you can use that instead!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Aperol – get the real deal, I’ve tried cheaper versions of Aperol and it’s just not the same.
- Prosecco – again for best results use Prosecco although other sparkling white wines will do.
- Sugar – I use white caster sugar (superfine) but you can use granulated instead.
Step by step photos and instructions
Put the Prosecco, Aperol and water in a bowl then add the sugar. Stir until the sugar has dissolved (photos 1-3).
Pour the mixture into a large freezer-safe container so the mixture is only 1-2 inches deep (photo 4).
Put the container into the freezer. After 1 hour remove it from the freezer and stir it with a fork (photo 5).
Put it back into the freezer and continue stirring it gently every 30 minutes to an hour for about 4 hours until the granita has formed (You should be able to see the ice crystals forming and getting larger each time you stir it) (photos 6-8).
Variations
- Aperol swap – Aperol can be swapped for Campari to make Campari Spritz Granita instead (I find it’s much more bitter in flavour).
- Prosecco swap – instead of prosecco you can use another sparkling wine such as Vino Frizzante or Cava.
- Non-alcoholic Prosecco swap – Aperol granita will always be alcoholic using Aperol which is 11% proof but to make it less alcoholic you can use tonic water instead of Prosecco.
Recipe tips for making Aperol Granita
- Freeze time – how quickly your granita will start to freeze will differ depending on your freezer. We find that checking it after 1 hour for the first time them every 30 minutes to 1 hour after that works best.
- Use a large tub – you need to use a large, wide tub so the liquid is no more than 1-2 inches deep. Any deeper and it’ll take longer to freeze and won’t have the same texture.
Recipe FAQs
If you forget to stir your granita and the mixture has frozen solid don’t worry. Take it out and scrape the mixture with a fork. You might need to let it defrost for 10-15 minutes before you’ll able to scrape it easily.
Granita does tend to lose its intensity in flavour over time so it is best eaten 2-3 days after making it but will keep in the freezer for months just like ice cream.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Aperol Spritz Granita
Ingredients
- 1 cup Aperol, (240ml)
- 2 cups Prosecco, (480ml)
- 1 cup water, (240ml)
- ½ cup caster sugar, superfine (95g)
- orange wedges for garnish, (optional)
Instructions
- Put the Prosecco, Aperol and water in a bowl then add the sugar. Stir until the sugar has dissolved.
- Pour the mixture into a large freezer-safe container so the mixture is only 1-2 inches deep.
- Put the container into the freezer. After 1 hour remove it from the freezer and stir it with a fork. Put it back into the freezer and continue stirring it gently every 30 minutes to an hour for about 4 hours until the granita has formed (You should be able to see the ice crystals forming and getting larger each time you stir it).
- Best eaten within 2-3 days (flavour-wise) but will keep in the freezer for months.
Video
Notes
- Freeze time – how quickly your granita will start to freeze will differ depending on your freezer. We find that checking it after 1 hour for the first time them every 30 minutes to 1 hour after that works best.
- Use a large tub – you need to use a large, wide tub so the liquid is no more than 1-2 inches deep. Any deeper and it’ll take longer to freeze and won’t have the same texture.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
