Frozen Aperol Spritz? Yes, and it’s even better than the cocktail

Made with Prosecco, Aperol and Club Soda Aperol spray is a spicy and refreshing Italian aperitivo with bittersweet notes of orange peel and vanilla. The relatively low alcohol content and the bright citrus notes of the cocktail make it a funny drink for a hot day, and it is one that I turn to every summer. The only thing that is more invigorating than an Aperol spray? A frozen.

Similar to Frosé – the mixed frozen drink of rosé, strawberries and lemon juice, the conquered the world in the storm 2016 – This Aperol Spritz Granita is cold and perfect for a heat wave. Granita, a semi-frozen dessert with a fluffy texture that resembles that of shaved ice cream, comes from the Italian island of Sicily, where it is traditionally made from fruit juice, coffee or almond milk. However, almost every liquid can be transformed into Granita – even her favorite cocktail. In contrast to many other frozen treats, no special equipment is required to prepare Granita: no ice machine, no snow socket machine or even a blender. All you need is a fork, a flat freezer and a little patience.

5 tips for creating a refreshing grana

Be the Granita base with fresh citrus juice and sugar. Since cold temperatures blunt, a classic aperol spray needs a slight change to ensure that it tastes so brave and bright once it is frozen. In addition to the classic ingredients required for the drink – operol, prosecco and sparkle – this grana also contains fresh orange and lemon juice to compensate for the acid and a spoon of sugar to improve the pikest notes of the aperol. The result is neonorange ice crystals that taste similar to the original cocktail.

Mix well. In most Granita recipes, the liquid base on the stove is heated to dissolve additional sugar. Since this recipe only requires a small amount of sugar, I decided to fully skip this step. The three tablespoons of sugar dissolves without warmth – make sure to stir the mixture well and whisk for about a minute until you can no longer see a granulated sugar in the liquid. (If a hint of unresolved sugar remains, it will not be recognizable in the end product.)

Use a flat pan. A 9 to 13-inch casserole may seem too great for work, but its wide area helps the Granita to quickly freeze. In addition, a thin layer of liquid is much easier to scratch than a large piece of ice. Make sure your pan is freezer. I recommend using a freezer safe glass bowl like Pyrex, but you could use ceramic or aluminum. Do not avoid a shift pans, since the fitting can damage the coating.

Use a fork – and scratch frequently. Pull a fork through the Granita every half an hour to break up large ice crystals. In contrast to a spoon or a knife, the tines of a fork can easily help through the half -frozen mixture, which is the most effective way to break the ice into small flakes. This creates the characteristic texture of the Granita and prevents the mixture from becoming a huge ice cube. Fortunately, alcohol in this recipe prevents the mixture from freezing. Even if you wait a little longer than 30 minutes to scratch the Granita, you should have no problems reaching a slight, flaky consistency.

No prosecco, no problem. To imitate the taste of a classic aperol spray, I call up in my recipe below. But because Prosecco once loses frozen, you don’t have to stand on a bottle of sparkling wine to make this grana! Most half -sweet or dry white wines replace a suitable replacement. Avoid only those who are excessively sweet, very dry or oak. An Italian Pinot Grigio would be a nice choice, as would Riesling or Sauvignon Blanc.

How to serve an aperol spray Granita

Is that a dessert or an aperitivo? It’s up to you! Serve this frozen spray in Coupé glasses, which are garnished with fresh mint leaves and an orange disc, enjoy it as it is, or take it with sparkling water for a mushy, bubbling drink.

August 2024

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