Frozen Aperol Spritz with Strawberries
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This frozen Aperol spritz is my new go-to summer cocktail. With Aperol, Prosecco, strawberries, orange, and lemon, it’s a refreshing and boozy cocktail that’s perfect for sipping on the patio! Serve with any of your favorite appetizers for a lovely, Italian-inspired apertivo situation.

When I was traveling around Italy, I drank innumerous amounts of Aperol spritzes to the point that I’m pretty sure the lining of my stomach is dyed a neon-orange sort of a color. After trekking through the hot, humid Italian summers, the only cure is an apertivo.
An apertivo is a pre-dinner drink, usually served with a light snack, that is meant to stimulate the appetite. Typically the drinks are something like an Aperol spritz or a Campari soda although a sour spaghett cocktail or this peachy pink gin spritz would be a great choice too.
Participating in apertivo was a necessary part of my day while in Italy. And honestly, think about the entire concept of the apertivo. Drinking alcohol to get hungry again? Damn, I love the Italians.
As someone who loves to throw parties, I’ve been making this recipe for the last 6 years, and it’s always a welcome addition to pool days and BBQs. Cause honestly, what more could we ask for on a sweaty summer day than the sweet relief of a boozy blended cocktail? This cocktail is so good that I may even consider not complaining about summer until September when this hellfire ends and I can start baking with cloves again. It’s a little piece of Italy but in Aperol slushie form!
Aperol + Prosecco
To make this cocktail, you’ll need two key ingredients: Aperol and Prosecco! Aperol is an Italian apéritif (liqueur) with a bittersweet, citrusy, vanilla flavor. Prosecco is traditional in spritzes and adds a lovely crisp note to the drink. I like dry Prosecco so that the cocktail isn’t too sweet! But any dry sparkling wine will work.
You’ll also need freshly-squeezed orange juice and lemon juice, frozen strawberries, ice, simple syrup, and fresh mint or orange slices for garnish.
Making homemade simple syrup is so easy! Just mix equal parts of sugar and water. Bring it to a boil for 1-2 minutes and let it cool completely.
Let’s make a spritz
Cover the ice cube trays with wrap before freezing. This will keep the juice and Aperol from picking up any flavors from the freezer.
The Aperol will not freeze all the way. But don’t worry about it! You just need the Aperol to be slushy, they don’t need to be frozen solid.
No blender, no problem
When I originally developed this recipe, I was testing out an Aperol spritz granita and found that it’s super easy to make this spritz without a blender! Here’s how to make it:
- Use a potato masher to purée the strawberries until they’re very smooth. (Use fresh strawberries if you’re making granita). You can also leave out the fruit purée if you want a more traditional spritz!
- Next, combine the strawberry purée, Aperol, orange juice, lemon juice, and Prosecco in a bowl. Taste and add simple syrup if you want a sweeter cocktail. Pour the mixture into a shallow metal or glass pan.
- Freeze for 2 hours, and then scrape the mixture with a fork. Scrape the mixture every hour for another 3-4 hours, or until the mixture resembles shaved ice. Lastly, divide the granita between 4 glasses and top with more Prosecco, if desired.
Freezing tips
Since this is a frozen cocktail, it’s best enjoyed right away. But, if you have leftovers, you can pour them into an airtight container and freeze for up to 1 month. To enjoy, just scoop the mixture into a blender, add a splash of Prosecco or club soda, and blend until smooth! Since the alcohol keeps the mixture from freezing solid, you can also enjoy it with a spoon. It’s almost like an Aperol sorbet!
Make-ahead drink
You can also make this spritz up to 1-2 hours in advance. Blend everything together and then store your blender in the freezer for up to 2 hours. When you’re ready to serve the spritzes, give the mixture a good stir. Then, pour the spritzes into glasses, garnish, and enjoy!
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Strawberry Aperol Spritz Granita
Ingredients
- 8 ounces fresh orange juice (1 cup)
- 2 ounces fresh lemon juice (1/4 cup)
- 8 ounces Aperol (1 cup)
- 10 ounces frozen strawberries (2 cups)
- 12 ounces dry Prosecco, plus more for serving (1 1/2 cups)
- 8 ounces ice (1 cup)
- Simple syrup, to taste (optional)
- Mint, olives, and/or orange slices, to garnish
Equipment
- Blender (optional)
Instructions
Blender Instructions
- In a glass measuring cup, combine the fresh orange juice and fresh lemon juice. Divide between 1-2 ice cube trays. Then, divide the Aperol between 1-2 ice cube trays. Cover the trays with plastic wrap or tinfoil to prevent the juice and Aperol from picking up other flavors in the freezer. Freeze for at least 4 hours or overnight.
- Once the juice and Aperol is frozen, release the cubes from the trays. Add the juice and Aperol ice cubes to a blender. Then, add the frozen strawberries, Prosecco, and ice. Blend until the mixture is smooth, 30-60 seconds. Taste, and add 1-2 Tablespoons of simple syrup if you want a sweeter cocktail.
- Divide the cocktail between 4 glasses. Top with a splash Prosecco, if desired. Garnish with mint, olives, and/or orange slices and enjoy immediately!
Granita Instructions (No Blender!)
- Use a potato masher to purée the strawberries until they're very smooth. (I recommend using a blender or food processor to purée the berries if you have one). You can also leave out the fruit for a more traditional spritz!
- Gently whisk the strawberry purée, Aperol, orange juice, lemon juice, and Prosecco in a medium bowl. Taste and add 1-2 Tablespoons of simple syrup if you'd like a sweeter cocktail. Pour the mixture into a metal half sheet pan or shallow glass baking dish (a pie plate works perfectly!).
- Freeze for 2 hours, and then scrape the mixture with a fork. Scrape the mixture every hour for another 3-4 hours, or until the mixture resembles shaved ice.
- Divide the mixture between 4 glasses and top with more Prosecco, if desired. Garnish with mint, olives, and/or orange slices. Enjoy!
Notes
This recipe was originally posted on August 8, 2019.