Aperol Granita

Directions

1. 1
   Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time.
2. 2
   Allow them to sit for about 5 minutes; they should be very flexible but remain intact.
3. 3
   Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
4. 4
   Lift gelatin sheets from the water, allowing excess water to drain off.
5. 5
   Transfer sheets to the hot Aperol, and stir until they dissolve completely.
6. 6
   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.
7. 7
   Place pan in freezer until mixture is completely solid, about 4 hours.
8. 8
   To serve, scrape the surface with a fork so the mixture breaks into large flakes.
9. 9
   Scoop mounds of the granita into small chilled dishes, and serve at once.