Aperol Granita

1. 1

   Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time.

2. 2

   Allow them to sit for about 5 minutes; they should be very flexible but remain intact.

3. 3

   Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.

4. 4

   Lift gelatin sheets from the water, allowing excess water to drain off.

5. 5

   Transfer sheets to the hot Aperol, and stir until they dissolve completely.

6. 6

   Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.

7. 7

   Place pan in freezer until mixture is completely solid, about 4 hours.

8. 8

   To serve, scrape the surface with a fork so the mixture breaks into large flakes.

9. 9

   Scoop mounds of the granita into small chilled dishes, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.