Aperol Granita
- 13 grams (about 5 1/2 sheets) sheet gelatin, preferably silver strength (available at Fairway and other markets)
- 28 ounces Aperol
- 16 ounces grapefruit juice
- 6 ounces orange juice
- Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time.
- Allow them to sit for about 5 minutes; they should be very flexible but remain intact.
- Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
- Lift gelatin sheets from the water, allowing excess water to drain off.
- Transfer sheets to the hot Aperol, and stir until they dissolve completely.
- 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.
- Place pan in freezer until mixture is completely solid, about 4 hours.
- To serve, scrape the surface with a fork so the mixture breaks into large flakes.
- Scoop mounds of the granita into small chilled dishes, and serve at once.
sheet gelatin, grapefruit juice, orange juice
Taken from cooking.nytimes.com/recipes/12659 (may not work)