Aperol Grapefruit Citrus Jellies Recipes

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APEROL & GRAPEFRUIT CITRUS JELLIES



Aperol & grapefruit citrus jellies image

The classic Aperol spritz goes jelly-tastic with this delicious summery recipe!

Provided by Maddie Rix

Categories     Drinks     Jamie Magazine     Fruit     Puddings & desserts

Time 20m

Yield 6

Number Of Ingredients 8

8 leaves of gelatine
4 grapefruits
1 lemon
1 orange
75 ml Aperol
50 g caster sugar
100 ml double cream
1 teaspoon icing sugar

Steps:

  • Soak the gelatine in cold water for 5 minutes, until softened.
  • Grate a little zest from 1 of each citrus fruit into a bowl and set aside.
  • Cut the zested fruits in half and squeeze the juice into a pan. Add 100ml of water, the Aperol, sugar and soaked gelatine. Heat gently until the gelatine and sugar have dissolved. Leave to cool.
  • Peel the remaining grapefruits with a sharp knife, remove the segments and place into the jelly mix.
  • Pour into 6 to 8 clean glasses or trifle bowls and place in the fridge for at least 3 hours, until set.
  • Pour the cream over the citrus zest and add the icing sugar. Beat until soft peaks form and then spoon on top of the set jellies.

Nutrition Facts : Calories 255 calories, Fat 13.6 g fat, SaturatedFat 8.4 g saturated fat, Protein 2.1 g protein, Carbohydrate 28.2 g carbohydrate, Sugar 28.2 g sugar, Sodium 0.3 g salt, Fiber 0.3 g fibre

THE SPRING SPRITZ



The Spring Spritz image

As the temperature rises, our cocktails get lighter. Welcome spring with this refreshing spritz that uses Aperol, Campari's less bitter and potent cousin.

Provided by Matt Duckor

Categories     House Cocktail     Cocktail     Spring     Summer     Spritzer     Aperitif     Sparkling Wine     Grapefruit

Yield Serves 1

Number Of Ingredients 5

2 ounces Aperol
2 ounces sparkling white wine
1 ounce fresh grapefruit juice (preferably ruby red)
Splash of soda water
1/2 grapefruit wheel (preferably ruby red: for garnish)

Steps:

  • Fill a wine glass with ice. Add Aperol, sparkling wine, and grapefruit juice. Top off with soda water and garnish with grapefruit wheel.

APEROL GRANITA



Aperol Granita image

Forget the spritz. This refreshing granita is yet another way to use up that bottle of Aperol. This recipe, from Balena in Chicago, freezes Aperol with gelatin, grapefruit and orange juices. At that restaurant, it tops a grapefruit sundae, but you can have it on its own, on a warm summer day.

Provided by Jennifer Steinhauer

Categories     dessert

Time 25m

Yield 8 to 10 servings.

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 6 grams

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