Orange and Aperol granita with prosecco splash

Put juice and sugar in a small saucepan over a medium heat. Cook, stirring, until sugar has dissolved. Set aside to
cool to room temperature.

Stir in Aperol and 375ml water. Pour into a 20cm square tin or plastic container. Freeze for 1 hour or until ice crystals begin to form at edges. Using a fork, break up ice crystals and return to freezer for a further 1 hour. Repeat until all liquid has turned to ice crystals. Using fork, scrape again, creating a crumbly mixture. Transfer to
an airtight container. This will keep in freezer for 1 month.

Use fork to scrape into fine crystals. Spoon into chilled martini glasses and add a splash of prosecco. Serve, adding remaining prosecco, as desired.