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A closeup overhead image of half a white tray of pink granita with a fork on top placed on a white linen.
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Strawberry Aperol Spritz Granita

Yield: 8 people
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
This strawberry Aperol spritz granita is refreshing, boozy, and perfect for summertime! Inspired by Italy, this granita has all the flavors you love in a classic Aperol spritz.


  • 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!
Cuisine: Italian
Course: Dessert
Serving: 0.5cup, Calories: 153kcal, Carbohydrates: 24.5g, Protein: 0.4g, Fat: 0.2g, Potassium: 90mg, Fiber: 0.8g, Sugar: 21.9g, Calcium: 7mg
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