Aperol Spritz granita made with dry Prosecco, strawberry, orange, and lemon.
When I was traveling around Italy, I drank innumerous amounts of Aperol spritzes to the point that I’m pretty sure the lining of my stomach is dyed a neon-orange sort of a color. After trekking through the hot, humid Italian summers, the only cure is an apertivo. An apertivo is a pre-dinner drink, usually served with a light snack, that is meant to stimulate the appetite. Typically the drinks are something like an Aperol spritz or a Campari soda. The snacks can be anything from cheese to pretzels to potato chips (the best option, in my humble opinion).
Participating in apertivo was a necessary part of my day while in Italy. Sitting on a beautiful flowery patio while sipping bitter, sparkly drinks and eating salty snacks are some of my favorite memories of that country. And honestly, think about the entire concept of the apertivo. Drinking alcohol to get hungry again? Damn, I love the Italians.
Although Aperol spritzes are technically supposed to be a pre-dinner drink, I drank them any time I was in the ~mood~. Between the appetite-provoking alcohol and all the pasta, how did I not gain 20 pounds in Italy?? I’m a real metabolic marvel. At one point, I even got judged by an Italian sommelier for choosing a spritz over a glass of red wine at dinner. We all know how much I love red wine, but when it’s 97° and I’m pouring sweat into my pizza? Um, no thank you. Pass the Prosecco please.
Strawberry + Aperol = the perfect summer pairing
Strawberry Aperol spritz granita is a recipe that I have been thinking about for the past two years or so. I have always loved the idea of a boozy snow cone. But, as I don’t have a snow cone machine, I had to improvise. Luckily, I somehow came across a granita recipe one day, and lo and behold, it’s the easiest thing to make ever. Like, even easier than popsicles, because you don’t need a mold. Also, how cute is it that granita is also an Italian treat? A beautifully crafted lovechild recipe, indeed.
This strawberry Aperol spritz granita is by far my new favorite summer snack. Imagine an Otter Pop, but like, a bunch of flavors mixed together, and also there’s booze! I can’t even think of a better summer situation. In fact, this strawberry Aperol spritz granita so good that I may even consider not complaining about summer until September 23 when this hellfire ends and I can start baking with cloves again. But we’ll see.
On a side note, I have officially turned Marc into an Aperol spritz lover. Specifically of the granita variety. I think it’s a bit ludicrous that I to introduced my Sicilian boyfriend to both of these Italian staples. But, I will let it go. Anyways, catch us on the patio this weekend. I’ll bring the strawberry Aperol spritz granita, you bring the potato chips. We’ll see you there.
Strawberry Aperol Spritz Granita
Strawberry Aperol Spritz Granita
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup Aperol
- 10 oz strawberries
- 1/2 cup orange juice
- 2 tbsp lemon juice
- 2 1/2 cup dry Prosecco
- 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.
- 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).
- Gently whisk the strawberry-Aperol mixture with the lemon juice, orange juice, and Prosecco. Pour the mixture into a metal or glass baking pan.
- 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!
xo Sara Lynn
*Song of the day: Without You by Strawberry Guy