Gelupo’s Aperol spritz granita recipe

Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world and it also makes this great granita.

aperol granita
Steven Joyce


500ml prosecco (or dry white wine)
300ml Aperol
200ml water
100g caster sugar

  1. In a bowl, stir all the ingredients together until the sugar has dissolved. Transfer the mixture to a wide dish and put it in the freezer. Once it starts to freeze at the edges, every 10-15 minutes agitate it with a fork or whisk it. Repeat until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.
  2. To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. (Chill your serving glasses for at least 20 minutes in the freezer before you serve.)

TIP You can substitute Campari for the Aperol.

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Gelupo Gelato

Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.