Strawberry Aperol Spritz Granita

This strawberry Aperol spritz granita is refreshing, boozy, and perfect for summertime! Inspired by Italy, this granita has all the flavors you love in a classic Aperol spritz.

Author: Jane Doe

Category: Dessert

Cuisine: Italian

Difficulty: Difficult

Prep. Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 8 People

Calories: 490 kcal per serving

Ingredients

1 Gram - Sugar
1 Gram - Water
1 Gram - Aperol
10 Ounce - Strawberries
1 Gram - Orange Juice
2 Gram - Lemon Juice
1 Gram - Dry Prosecco

Instructions

In a medium saucepan, combine the sugar, water, and Aperol. Bring it to a simmer and cook it for 4-5 minutes (you want to cook off a bit of the alcohol so it will actually freeze). Cool the mixture to room temperature.
Puree the strawberries with the Aperol syrup in a blender or food processor until smooth. Strain to remove the pulp and seeds. (If desired. This step is not totally necessary, but the pulp and seeds will lead to a less-smooth texture).
Gently whisk the strawberry-Aperol mixture with the lemon juice, orange juice, and Prosecco. Pour the mixture into a metal or glass baking pan.
Freeze for 2 hours, and then scrape the mixture with a fork. Scrape the mixture every hour for another 3-4 hours, or until the mixture resembles shaved ice. Cover with wrap until ready to serve. You can serve the granita with whipped cream and fruit, but I prefer it plain. Enjoy!

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