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Strawberry Aperol Spritz Granita

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: Sunday Table1

Meal Type: Vegetarian

Cuisine: Italian

Difficulty: HARD

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 8 People

Calories: 106 kcal per serving

Ingredients

  • Papaya
  • Peeled european dried chestnuts
  • Ruffled potato chips
  • Kashi GOLEAN
  • Cheese Bread
  • Tomato powder
  • Reduced sugar plain oatmeal

Instructions

  1. 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.
  2. 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).
  3. Gently whisk the strawberry-Aperol mixture with the lemon juice, orange juice, and Prosecco. Pour the mixture into a metal or glass baking pan.
  4. 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!

Nutrition

Energy: 106 kcal | Total Fat: 4 g | Saturated: 1 g | Trans: 0 g | Cholesterol: 1 mg | Total Carbs: 17 g | Fiber: 2 g | Sugars: 3 g | Proteins: 3 g | Sodium: 111 mg | Polyunsaturated: 1 g | Monounsaturated: 1 g

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