A frozen take on an Italian classic…
Let’s face it, the trusty Aperol Spritz is having a moment! The zesty Italian tipple transports me into holiday mode after one sip, and the effervescent orange colour is the perfect companion for all my vaycay snaps. If you ask me, sunny weather always calls for a spritz.
I thought I’d do my own spin on the traditional Aperol recipe (which, btw, is super easy to mix up) and try my hand at a frozen version of the classic. I always like to play around with my favourite cocktail recipes, and this one is just perfect for Friday evenings!
I’ve tried this two ways and Jordan and I can never agree on which version is better; he thinks just chucking it all in the blender is best, but I like to measure out the Aperol in to ice cube trays and freeze it. It goes a bit more slushy that way.
Orange, sliced and halved
To make a traditional Aperol Spritz, fill a glass with ice, add equal parts Aperol and Prosecco and top with a dash of soda water and a slice of fresh orange. Easy peasy, right?
For a frozen twist on this delicious tipple, fill an ice tray with 25ml or 50ml measures of Aperol (depending on the size of your trays), and do the same with your prosecco so you have an even amount of each. Freeze overnight and when you’re ready, blend the frozen Aperol cubes with the prosecco cubes, a splash of orange juice to help it blend and a little extra ice if needed. Pour in to glasses, add the soda water and garnish with a slice of orange and even an olive if you’re feeling fancy.
Alternatively, add the ice, Aperol and a splash of orange juice in to a blender and blitz until combined. Pour in to two glasses (either the traditional tall wine glass or a small tumbler) and then top with the prosecco and a splash of soda water. I’ll let you decide which method you prefer!
Are you a Spritz fan? Will you be giving this a go?