Aperol Strawberry Granita

Ingredients for 4 servings:

• 150 ml water
• 50 g sugar
• 100 ml strawberries, pureed from 100 g strawberries
• 50 ml Aperol, or 50 ml bitter lemonade, e.g. San Bitter

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 15 minutes

Refreshment for hot days and nights … also available non-alcoholic

Mix the water with the sugar, bring to a boil and let cool slightly. Stir in the strawberry puree and Aperol or bitter lemonade. Pour through a fine sieve into a shallow container and, once completely cooled, place in the freezer. After 30 minutes, stir with a fork. Repeat the process two or three more times at half-hour intervals. Then let it freeze for at least another 2 hours. To serve, scrape the granita with a spoon and fill it into cocktail glasses, for example. If you like, you can top up with Prosecco, sparkling wine or Aperol. Note: In my opinion, the ratio of strawberries to Aperol corresponds to general taste. Personally, I prefer 75 g or ml of strawberry puree and 75 ml of Aperol because it is more bitter.