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+ servings
Grapefruit and Aperol Granita

Grapefruit and Aperol Granita with Vanilla Ice Cream

Servings 8 servings
Author Brandon Matzek


  • 1 1/3 cup sugar
  • 1 cup water
  • 3 cups fresh citrus juice (I mainly used ruby red grapefruit here, but I also mixed in some tangerine and blood orange juice)
  • 1/4 cup Aperol
  • Kosher salt
  • Freshly squeezed lemon juice
  • Vanilla ice cream, for serving


  • 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.