Aperol spritz slushy
I know it’s summer when the aperol starts rolling in again, and thought many of you may want this recipe for over the weekend, so here you are.
Frozen aperol topped with a healthy splash of Prosecco. I’m only ever making aperol like this from now on.
Aperol spritz slushy
- Vegetarian
Ingredients
Method
- Add your aperol and ice to a blender with your soda water.
- Blend until you have the consistency of a slushy.
- Pour into 2 glasses, then top off with your Prosecco.
- Top with a slice of orange & serve.
Why blending it works so well
A normal spritz gets weaker as the ice melts. Blending it means the dilution has already happened, and it happens evenly, so the drink tastes the same from the first sip to the last. It also takes the edge off the bitterness, because very cold temperatures dull how strongly we taste bitter flavours.
Getting the texture
You want it to hold a spoon briefly before it slumps. If it is too thin, add two or three more ice cubes and blend again in short bursts. If it is too thick to pour, a splash more soda water loosens it. Blend in bursts rather than continuously - running the blender for too long warms it up and you lose the slush.
Top it at the table
Add the Prosecco in the glass, not the blender, or you will lose every bubble. Pour it gently down the inside of the glass over the slush so it sits on top rather than mixing straight in.
Making it for a crowd
This scales cleanly. Blend the Aperol, soda and ice in batches and keep the slush in the freezer in a shallow container, then fork it through and top each glass with Prosecco as you serve. It will hold for about an hour before it needs another blitz.
Other spirits
Campari makes it sharper and more bitter, limoncello makes it sweeter and much more lemony. For a version without alcohol, a bitter orange soda blended with ice and topped with sparkling elderflower gets surprisingly close.
