Skip to content
Aperol, orange and prosecco granita recipe

Aperol, orange and prosecco granita recipe

1 rating

It’s not just for an Aperol spritz – put your bottle of Aperol to good use in this icy Aperol, orange and prosecco granita recipe. Strictly for grown-ups, this easy cocktail-inspired dessert is perfect for summer special occasions. See method

  • Serves 8
  • 5 mins to prepare, plus freezing
  • 152 calories / serving
  • Freezable

Ingredients

  • 800ml 100% pure orange juice smooth
  • 200ml prosecco
  • 150ml Aperol
  • 80g caster sugar
  • 1 orange, thinly sliced

Each serving contains

  • Energy

    640kj
    152kcal
    8%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    28g 31%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 28.5g Protein 0.7g Fibre 0.3g

Method

  1. Mix all the ingredients together in a large jug, stirring to dissolve the sugar. Pour into a large shallow container and leave for 3 hrs. You may need to use 2 containers – the granita works best when the juice is only a few inches deep.
  2. Transfer to the freezer and freeze for 3-4 hrs. Every 30 mins, stir briefly with a fork to break up large ice crystals until frozen but still a little slushy. To serve, spoon the chunky crystals into 8 small glasses or bowls and finish with a slice of fresh orange.

 See more Summer dessert recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.