Best Aperol Granita Recipes

APEROL GRANITA

Aperol Granita image

Forget the spritz. This refreshing granita is yet another way to use up that bottle of Aperol. This recipe, from Balena in Chicago, freezes Aperol with gelatin, grapefruit and orange juices. At that restaurant, it tops a grapefruit sundae, but you can have it on its own, on a warm summer day.

Provided by Jennifer Steinhauer

Categories dessert

Time 25m

Yield 8 to 10 servings.

Number Of Ingredients 4

Ingredients

13 grams (about 5 1/2 sheets) sheet gelatin, preferably silver strength (available at Fairway and other markets)
28 ounces Aperol
16 ounces grapefruit juice
6 ounces orange juice

Steps:

Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time. Allow them to sit for about 5 minutes; they should be very flexible but remain intact. Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
Lift gelatin sheets from the water, allowing excess water to drain off. Transfer sheets to the hot Aperol, and stir until they dissolve completely. Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.
Place pan in freezer until mixture is completely solid, about 4 hours. To serve, scrape the surface with a fork so the mixture breaks into large flakes. Scoop mounds of the granita into small chilled dishes, and serve at once.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 6 grams

SPARKLING GRAPEFRUIT GRANITA

Sparkling Grapefruit Granita image

Provided by Ina Garten

Categories dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
2 cups freshly squeezed pink grapefruit juice (3 to 4 large grapefruits)
2 cups dry rose Champagne
1/8 teaspoon fleur de sel

Steps:

Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.