Our Australian summers are pretty hot and Sydney can get mighty humid. The best Aussie antidote to heat is an ice cold slushy. So if you love an Aperol spritz (as we all do), then this combo is essential for those hot days. Make this gorgeous do-ahead granita as a refreshing dessert after a good Aussie barbecue lunch or for late-afternoon summer drinks.
180ml (¾ cup) Aperol (or Campari)
250ml (1 cup) Prosecco (or other dry Italian sparkling wine)
220g (1 cup) white (granulated) sugar
250ml (1 cup) freshly squeezed orange juice
125ml (½ cup) sparkling mineral water
leaves from ½ bunch mint, to serve
Start this recipe the day before serving.
In a small saucepan, gently heat the Aperol, prosecco and sugar overmedium–low heat until the sugar is dissolved. Do not let it boil.
Add the orange juice and mineral water and stir, then remove from the heat and allow to cool.
Pour into a large freezerproof container, cover and place in the freezer overnight. The next day, use a fork to break up the ice crystals and place back in the freezer for an additional 6 hours. Use a fork to break up the crystals once again. Serve in individual glasses, garnished with torn mint leaves if you wish.
Store in an airtight container in the freezer for up to 1 month.