This dessert peaked my interest at seeing Prosecco and Aperol, my two favourite summer drinks!
It´s a delicious boozy, yet refreshing dessert for hot summer days! Perfect to make ahead of time as the prosecco jelly will last in your fridge for up to 5 days. The granita lasts much longer in your freezer, I use my leftover granita as a pallet cleanser when I have one of my “fancy” dinners.
You have to start this dessert the day ahead to ensure the jelly is set and the granita is frozen. It is simple, but delivers big on flavour!
Photo taken by photographer Anne Bråtveit / Bolig og Hjem
- • For the prosecco jelly
- 750ml x prosecco
- 165gm (¾ cup) x caster sugar (also known as strøsukker in Norway)
- 250ml x water
- 7 x gelatine leaves, softened in cold water for 5 minutes
- • For the Aperol granita
- 110gm (½ cup) x caster sugar
- 125ml x water
- 375ml (1½ cups) x soda water
- 100ml x ruby grapefruit juice
- 80 ml Aperol
- For the jelly, bring the prosecco, sugar and 250ml water to the boil in a saucepan, remove from heat.
- Squeeze excess water from gelatine and stir into prosecco mixture to dissolve.
- Divide jelly evenly among eight small glasses.
- Cover and refrigerate until required. Jellies will keep for 5 days.
- For Aperol granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, cook for 1 minute, then set aside to cool.
- Add remaining ingredients and place in a shallow metal tray and freeze overnight.
- Scrape into crystals with a fork, cover and freeze until required.
- To serve, fluff up Aperol granita with a fork, pile it on jellies and serve immediately.