Jacob says: “Aperitivo time – and the omnipresent spritz – is the Veneto’s gift to the world. You can make a great spritz with Aperol (the lurid orange one) or campari, or perhaps best with select. And every spritz has its corresponding granita – just use the recipe below and substitute the aperitivo of your choosing.”

Makes about 1 litre/serves 5–8

Ingredients

For the Aperol granita

500ml prosecco (or dry white wine)
300ml Aperol
200ml water
100g caster sugar

Method

In a bowl, stir all the ingredients together until the sugar has dissolved.

Transfer the mixture to a wide dish and put it in the freezer. Once it starts to freeze at the edges, every 10–15 minutes stir it with a fork or whisk it, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.

To keep it longer, let it freeze solid, then before serving take it out to thaw for 20 minutes or so, breaking it up with a fork. (Chill your serving glasses for at least 20 minutes in the freezer before you serve.)

Variations

Substitute campari or aperitivo select for the Aperol.

Substitute white port, red ruby port or medium sherry for the Aperol and then also replace the prosecco with tonic water.

Replace both the Aperol and prosecco with sparkling moscato d’asti.

Gelupo Gelato: A Delectable Palette Of Ice Cream Recipes by Jacob Kennedy (£14.99, Bloomsbury Publishing), is out now

3 cooling granita recipes from cult London gelato shop, Gelupo