Aperol Granita

Recipe from Balena

Adapted by Jennifer Steinhauer

Aperol Granita
Nathan Weber for The New York Times
Total Time
25 minutes, plus 4 hours or as needed for freezing
Rating
4(38)
Notes
Read community notes

Forget the spritz. This refreshing granita is yet another way to use up that bottle of Aperol. This recipe, from Balena in Chicago, freezes Aperol with gelatin, grapefruit and orange juices. At that restaurant, it tops a grapefruit sundae, but you can have it on its own, on a warm summer day. —Jennifer Steinhauer

Featured in: Sipping on a Sunset, Italy in Mind

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Ingredients

Yield:8 to 10 servings.
  • 13grams (about 5½ sheets) sheet gelatin, preferably silver strength (available at Fairway and other markets)
  • 28ounces Aperol
  • 16ounces grapefruit juice
  • 6ounces orange juice
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

96 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 2 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time. Allow them to sit for about 5 minutes; they should be very flexible but remain intact. Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.

  2. Step 2

    Lift gelatin sheets from the water, allowing excess water to drain off. Transfer sheets to the hot Aperol, and stir until they dissolve completely. Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.

  3. Step 3

    Place pan in freezer until mixture is completely solid, about 4 hours. To serve, scrape the surface with a fork so the mixture breaks into large flakes. Scoop mounds of the granita into small chilled dishes, and serve at once.

Ratings

4 out of 5
38 user ratings
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Private Notes

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Cooking Notes

Mithu

What are the strange and delicious looking confections that are served with this in the photo? I would like to serve it like that...

Liza

I looked it up from the Balena menu - the decorations are are meringue sticks

Cindy

Any alternative to gelatin? For a vegan? Thank you.

Anne

"Dry meringue," apparently (see third photo): https://www.starchefs.com/cook/photos/pastry-chef-amanda-rockman-balena-chicago-il

Jennifer

Although I love grapefruit, I can't eat it because of interaction with medication. Is there a good substitute for the grapefruit juice, or is this a recipe that you can vary the fruit juices to your taste?

Jan

Mithu, I'd like to know the answer, as well. They look like candied cigarettes but whatever, they make an excellent presentation.

Mithu

What are the strange and delicious looking confections that are served with this in the photo? I would like to serve it like that...

Ljmc

They look like meringues piped into lines and broken after baking.

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Credits

Adapted from Balena, Chicago

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