Aperol Spritz Granita — a chilled summer treat that captures the bright, bitter-orange flavour of an Aperol Spritz in frozen form. This simple recipe uses just Aperol, Prosecco, sugar and water and requires no special equipment. It’s perfect for hot days, garden parties or barbecues.
If you enjoy an Aperol Spritz on a warm afternoon, you’ll love this granita version. It’s light, refreshing and delivers the same bittersweet citrus character in a slushy, crystalline texture.
The method is straightforward: combine the liquids, dissolve the sugar, freeze in a shallow container and scrape periodically with a fork until fluffy ice crystals form.
If you prefer a more bitter spritz, you can substitute Campari for Aperol to make a Campari Spritz Granita.
Ingredients
Ingredient notes and substitutions
- Aperol — use authentic Aperol for the signature flavour; cheaper substitutes won’t replicate it exactly.
- Prosecco — a dry or extra-dry Prosecco works best, but other sparkling white wines such as Cava or Vino Frizzante are fine.
- Sugar — superfine (caster) sugar dissolves easily; granulated sugar will also work.
Step by step photos and instructions
In a bowl, combine the Prosecco, Aperol and water, then stir in the sugar until it has completely dissolved.
Pour the mixture into a wide, freezer-safe container so the liquid is no more than 1–2 inches (2.5–5 cm) deep. A shallow layer freezes faster and produces the characteristic granita texture.
Freeze for 1 hour, then remove and stir the mixture with a fork to break up any forming ice crystals. Return it to the freezer and repeat stirring every 30–60 minutes for about 4 hours, or until you see fluffy ice crystals forming and growing larger each time you stir.
When the granita is fully formed, fluff it once more with a fork and serve in small bowls or glasses with an orange wedge if desired.
Variations
- Aperol swap — replace Aperol with Campari for a more bitter granita.
- Prosecco swap — use Cava or Vino Frizzante if you prefer a different sparkling wine.
- Lower alcohol — Aperol itself is alcoholic (around 11%), but you can reduce the overall alcohol by replacing Prosecco with tonic water or a non-alcoholic sparkling alternative; the granita will be less boozy but still refreshing.
Recipe tips and FAQs
Freeze time — Freezer performance varies, so check after 1 hour and then every 30–60 minutes. Regular stirring yields the best texture.
Use a shallow container — Aim for a depth of 1–2 inches; deeper containers take much longer to freeze and won’t produce the same flaky crystals.
If the mixture freezes solid, let it sit at room temperature for 10–15 minutes to soften slightly, then scrape and break it up with a fork. You can restore a granita-like texture by stirring and breaking apart the ice.
For best flavour and texture, enjoy within 2–3 days. Stored in an airtight container it will keep in the freezer for longer, but flavour intensity will decline over time.
More Italian summer treats to try
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Italian Desserts
Sicilian Pistachio Granita
Italian Desserts
Amalfi Lemon Sorbet (Sorbetto al Limone)
Italian Desserts
2 Ingredient Orange Sorbet
If you try this Aperol Spritz Granita, please rate the recipe and leave a comment to share how it turned out. I love hearing from readers—your feedback helps refine the recipes.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get great results first time.
Aperol Spritz Granita
By Emily
Ingredients
- 1 cup Aperol (240 ml)
- 2 cups Prosecco (480 ml)
- 1 cup water (240 ml)
- ½ cup caster (superfine) sugar (95 g)
- Orange wedges, for garnish (optional)
Instructions
- Combine Prosecco, Aperol and water in a bowl. Stir in the sugar until fully dissolved.
- Pour the mixture into a wide, freezer-safe container so the liquid is 1–2 inches deep.
- Freeze for 1 hour, then stir with a fork. Return to the freezer and stir every 30–60 minutes for about 4 hours, until fluffy ice crystals form.
- Serve immediately, garnished with orange if you like. Best enjoyed within 2–3 days for peak flavour.
Notes
- Freeze time — varies by freezer; check after 1 hour then every 30–60 minutes and stir until the desired texture forms.
- Shallow container — a wide, shallow tub produces better granita crystals than a deep container.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- When using canned or jarred tomatoes, choose quality brands for best flavour.
- Vegetable sizes are assumed to be medium unless specified.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is an approximation and provided for guidance only.
Nutrition
Carbohydrates: 17 g |
Protein: 0.03 g |
Fat: 0.03 g |
Sugar: 11 g
Nutrition information is automatically calculated and should be used as an approximation.