• Warm sugar and water in a small saucepan over medium, stirring until the sugar dissolves. Bring mixture to a boil, bubble for 1 minute, then take the saucepan off the heat. Let cool completely.
• Combine sugar-water mixture, citrus juice and Aperol in a medium bowl, stirring to combine. Add a small pinch of salt, then season to taste with lemon juice. The flavors should really pop. I squeezed in about 1/2 a lemon. Pour mixture into a baking dish (preferably metal), and transfer to the freezer. Wait 2 hours, then, using a fork, stir up the mixture, scraping any icy bits from the edges to the center. Continue freezing, and stir/scrap every 30 minutes until the mixture is frozen and flaky.

To serve, place 1 scoop of vanilla ice cream in a bowl, and top with several spoonfuls of granita.