The signature orange glow of an Aperol spritz has officially become a warm-weather staple, and I’m fully on board. The bittersweet, slightly syrupy Aperol balanced by crisp prosecco is endlessly drinkable, and those oversized glasses finished with a slice of orange just feel like summer. It turns out that same balance translates beautifully into frozen form.
This Aperol spritz granita takes everything you love about the classic cocktail and freezes it into light, fluffy, snow-cone-like crystals. It’s refreshing without being overly sweet, boozy without feeling heavy, and exactly the kind of thing you want on hand when the temperature starts climbing. A small splash of fresh orange juice rounds out the bitterness without straying too far from the original drink, though the base recipe is easy to riff if you prefer things a little sweeter.
I love serving this as part of an aperitivo hour. It’s the kind of low-effort, high-reward treat that sets the tone for a relaxed evening. Scrape it straight from the freezer, pile it into glasses, and let summer do the rest.
Apero Spritz Granita
Ingredients
- 3 cups prosecco
- 2 cups Aperol
- 1 cup water
- 3 oranges juiced (about ¾–1 cup juice)
- Orange slices for serving
Instructions
- In a large shallow dish or rimmed sheet pan, combine the prosecco, Aperol, water, and fresh orange juice. Stir gently to mix.
- Transfer the dish to the freezer and freeze for about 4 hours, until mostly set.
- Use a fork to scrape the frozen mixture, breaking it up into light, fluffy granita crystals.
- If not serving immediately, return the granita to the freezer and scrape again just before serving to refresh the texture.
- Spoon the granita into shallow bowls or cocktail glasses and garnish with orange slices.
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