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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


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

Each serving contains

  • Energy

  • 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


  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.

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