The aperitif is having a moment in the US, something its never had in Europe, because its just the way of life. I remember, during my first visit to Italy, that I was quite curious about the ruby red drinks that everyone was leisurely sipping while the sun slowly began to set. It has taken me a few go-rounds to truly appreciate the bitter, yet refreshing, qualities of an aperitif. Now, as the summer heat settles in, I find myself enjoying this light and sophisticated concoction more and more.
Aperitifs have modest levels of alcohol, and this icy spin has just a hint. You can use whichever spirit you prefer. For more of a bitter bite, go with Campari. For more citrus notes, opt for Aperol. To try and avoid some of the added food colorings that are unfortunately found in most of these spirits, I selected this brand which is colored naturally with fruits and vegetables.
Refreshing and bittersweet, this summertime granita is the prefect late afternoon cool down.
grapefruit aperol granita
- 2 cups freshly squeezed grapefruit juice
- 1⁄2 cup Campari, Aperol, or comparable equivalant
- 1 tbsp maple syrup
- 2 tbsps grapefruit zest (optional)
- 1/3 cup filtered water
In a blender, purée grapefruit juice, selected spirit, maple syrup, and water. Stir in grapefruit zest, if using. Pour mixture into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, scrape the mixture every 30 minutes, making sure to break up any ice chunks as the mixture freezes. Continue scraping until the granita is icy and solid, about 4 hours. Scoop into chilled serving glasses and garnish with grapefruit peel.