Blood Orange Aperol Granita
Author: Adapted from Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan
Recipe type: Dessert
Cuisine: Italian
Yield: Serves 4-6
Ingredients
- 1 cup freshly-squeezed blood orange juice (from 4-5 oranges)
- 1/2 cup Aperol
- 1/2 teaspoon lemon juice
- A pinch of salt
- 3 dashes of grapefruit bitters, optional
Instructions
- Mix together all of the ingredients in a measuring cup. Pour through a fine-mesh strainer into a 8-inch square pan or similar-sized container. Cover tightly with plastic wrap.
- Stir with a fork, roughly every hour, to break up large ice crystals, until frozen, about 3 hours. (As it gets closer to freezing, the motion will be more scraping than stirring.)
- Serve in small chilled bowls or glasses.
Notes
If you forget to stir the granita and it freezes solid, break the granita into big chunks and blitz in a food processor until fluffy.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/02/01/blood-orange-aperol-granita/