Frozen Aperol Spritz? Yes and this is even better than the cocktail

The Prosecco, Aperol and Club Soda, a Aperol Spritz An enthusiastic and refreshing Italian aperitivo with bitter orange peel and vanilla notes. The cocktail has a relatively low alcohol content and shiny citrus tickets for a hot day for a hot day, and that's what I turn to every summer. The only thing that is more invigorating than a Aperol Spritz? A frozen.

Just like frosé – mixed rose, strawberry and lemon juice blended frozen drink he took the world with a storm In 2016 – this Aperol Spritz Granita is buzzingly cold and perfect for the heatwave happy watch. Granita, a semi -frozen dessert with a fluffy texture similar to shaved ice, comes from Italian island of Sicily, where it is traditionally made with juice, coffee or almond milk. However, you can turn almost any liquid into a granite – even your favorite cocktail. Unlike many other frozen foods, no special equipment is needed to prepare granita: no ice cream maker, snow conical machine or even a blender. All you need is a fork, a shallow freezer-safety food and a little patience.

5 tips to make a refreshing granita

Season the granita base with fresh citrus juice and sugar. Because of the dull taste of cold temperatures, classic aperol spritz needs a slight refinement to ensure that it has the same bold and bright taste when frozen. In addition to the classic ingredients needed for the drink – writing, prosecco and sparkling water – this Granita also contains fresh orange and lemon juice to balance acidity and a spoonful of sugar to increase enthusiastic notes of Aperol. The result is neon orange ice crystals that are tasteful to the original cocktail.

Mix well. Most granita recipes include heating the liquid base of the stove to dissolve the added sugar. Since this recipe requires only a small amount of sugar, I decided to completely miss this step. The three tablespoons of sugar dissolve without heat – just take care of the mixture thoroughly, whisk for about a minute until you can see any granulated sugar in the liquid. (If a little unlocked sugar remains, it will not be noticeable in the final product.)

Use a shallow pan. The 9 to 13-inch baking dish may seem too large for the work, but its wide surface helps the granita rapid freezing. In addition, a thin layer of liquid is much easier to scrape than a large piece of ice. Make sure the pan is freezing-safe; I recommend that you use a freezer-safety glass food such as Pyrex, but you can use ceramic or aluminum. Avoid non -adhesive panes as scraping can damage the coating.

Use a fork and scrape it often. Pull the fork through the granita every half hour to disrupt all large ice crystals. Unlike a spoon or knife, the fork teeth can help the semi -frozen mixture, which is the most effective way to make the ice into small flakes. This creates the Granita signature texture and prevents the mixture from becoming a huge ice cube. Fortunately, the alcohol in the prescription prevents the mixture from freezing completely; Even if you wait a little longer for more than 30 minutes to scrape the granite, you should not be a problem with the light, flabby consistency.

No prosecco, no problem. To imitate the classic aperol spritz taste, I call Prosecco in my recipe below. But since you lose your sparkling after freezing Prosecco, you don't have to blast it on a bottle of champagne to make this granite! Most semi-sweet or dry white wine produces proper replacement-only avoids those that are too sweet, very dry or oak. An Italian Pinot Grigio would be a good choice, just like Riesling or Sauvignon Blanc.

How to serve an Aperol Spritz Granita

Is this dessert or aperitivo? It's up to you! Serve this frozen spritz in coupe glasses, decorated with fresh mint leaves and orange slices, enjoy it, or put it with champagne water for a slow, sparkling drink.

2024 August

Cooking method
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For Granita:

• 12 liquid ounce You are a prosecco white wine (360 ml; 1 1/2 cup)

• 8 fluid Aperol (240 ml; 1 cup)

• 2 1/2 liquid ounce water (80 ml; 1/3 cup)

• 2 1/2 fluid orange juice (80 ml; 1/3 cup), freshly pressed or bought in store (see notes)

• 1 1/2 fluid lemon juice (45 ml; 3 tablespoon), freshly tightened

• 3 tablespoon crystal sugar (1 1/2 ounce; 45 g)

Serve:

• Small handful of fresh mint leave (optional)

• Orange slice (optional)

• Coal (optional)

1. In a medium bowl, whisk Prosecco, aperolo, water, orange juice, lemon juice and sugar to mix, stirring until the sugar is dissolved, approx. For 1 minute. Pour into an 8-inch 8-inch square or a 9-inch glass or ceramic baking dish. Cover with plastic packaging and place in the freezer until it is partially frozen, approx. 1 hour.

2. Run a fork on the mixture and around the edges of the pan, making sure you upset every big piece of ice. Return the pan to the freezer and repeat every 30 minutes until there is little or no liquid, 4-5 hours. (Total time varies depending on the freezer temperature and frying size.)

3. Serve in a sparkling coupe or Martini glasses. Decorate each glass with fresh mint leaves and orange slices if necessary. For a slow drink, fill each cup with a seltzer or sparkling water.

   Special equipment

   8-8 inches or 9- 13-inch freezer-safety glass, ceramic or metal food, plastic packaging

   Note

   Since Prosecco loses its champagne after freezing, a dry or semi -sweet white wine can be used in place for similar effects.

   Using the fruit juice purchased in a shop, find a cellulose -free or low -pulp fruit juice. To remove the pulp from freshly pressed orange and lemon juice, filter the fruit juice on a fine mesh sieve; Discard the pulp or spare for other use.

   The freezing time depends on the freezer temperature and the frying size.