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.

Two frozen Aperol spritz cocktails in coupe glasses on a pink background next to a white bowl of strawberries, lemons, oranges, white flowers, a bottle of Prosecco, and a bottle of Aperol.

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 a blood orange, bourbon, & Aperol cocktail 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.

Why you need this frozen cocktail

This cocktail is so good that I may even consider not complaining about summer until September 23 when this hellfire ends and I can start baking with cloves again. It’s a little piece of Italy but in Aperol slushie form!

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? Here’s why you’ll love it!

  • The cocktail is citrusy, refreshing, and fruity. The perfect drink for summer sipping!
  • You can double or triple the recipe to serve a crowd.
  • This cocktail can be made in advance so when your guests show up, all you have to do is pour!
  • The spritz has strawberries for a little extra sweetness. SO GOOD with Aperol!

Ingredient list

A bottle of Aperol, a bottle of Prosecco, a glass of orange juice, a glass of lemon juice, a white bowl of strawberries, a white bowl of olives, orange, lemons, and mint on a pink backdrop.
  • Aperol – the main star of the show. Aperol is an Italian apéritif (liqueur) with a bittersweet, citrusy, vanilla flavor.
  • Orange juice – freshly squeezed orange juice isn’t common in Aperol spritzes, but I like adding it to this recipe to enhance the orange flavor!
  • Lemon juice – a bit of fresh lemon juice will add a hint of tartness to offset the sweetness of the Prosecco.
  • Frozen strawberries – these are also not common in traditional spritzes, but I just love how they taste with the Aperol and citrus!
  • Prosecco – this is a sparkling white wine that comes from the Prosecco village in Trieste, Italy. It’s traditional in spritzes and adds a lovely crisp note to the drink. I like dry Prosecco so that the cocktail isn’t too sweet!
  • Ice – normal spritzes have a splash of club soda, but I use regular ice in this frozen version to keep things nice and frothy.
  • Simple syrup – depending on the sweetness of the strawberries, you may or may not need a splash. If you like sweeter cocktails, make sure to have simple syrup on hand!
  • Garnishes – olives are a common garnish in Aperol spritzes but I also like to use fresh mint and orange slices! Do whatever brings you joy.

Substitutions & variations

If you want to switch things up or use ingredients you already have on hand, try these substitutions!

  • Lemon juice – use lime juice or extra orange juice instead.
  • Strawberries – try frozen mango, peaches, raspberries, or oranges. Leave out the fruit if you want more of a traditional spritz!
  • Prosecco – you can also use dry champagne or sparkling rosé.
  • Simple syrup – if the drink is too tart, add a bit of simple syrup to taste.

How to make this cocktail

Three steps to preparing a cocktail slushie. In photo 1, a hand pours lemon juice into a measuring cup of orange juice on a pink counter next to a lemon. In photo 2, the hand pours the orange-lemon juice into a teal ice cube tray on a pink counter next to a bottle of red liqueur. In photo 3, a woman's hand pours red liqueur into a teal ice cube tray on a pink counter next to a bottle of red liqueur.
  1. First, mix together the fresh orange juice and fresh lemon juice in a measuring cup.
  2. Pour the orange-lemon juice and Aperol into 2-3 ice cube trays. Cover with wrap or tinfoil.
  3. Freeze the juices and Aperol until solid, at least 4 hours or up to 1 week.
Three steps to making frozen Aperol spritzes; photo 1 is a tan bowl with orange juice and Aperol ice cubes on a pink counter with lemons and oranges in the background. In photo 2, a blender with juice and Aperol ice cubes, frozen strawberries, Prosecco, and ice is on a pink counter next to a bottle of Aperol, oranges, and lemons. In photo 3, the blender has frozen Aperol spritzes on a pink background next to a bottle of Aperol.
  1. Add the frozen juice and Aperol ice cubes to a blender.
  2. Then, add the frozen strawberries, Prosecco, and ice. Blend everything together until it’s smooth, about 30-60 seconds. Taste and add simple syrup if you want a sweeter cocktail.
  3. Pour into glasses and add another splash of Prosecco if you want. Garnish with olives, mint, or orange slices and enjoy!

Can I make this recipe without a blender?

A gold fork in a white pan of Aperol spritz granita on a pink counter.

Yes! 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:

  1. 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!
  2. 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.
  3. 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.
  4. Lastly, divide the granita between 4 glasses and top with more Prosecco, if desired. Garnish and enjoy!

Storing & make-ahead

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 freeze 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!

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!

Serving ideas

To really get the complete aperitivo vibes, serve these strawberry Aperol spritzes with snacks! Here are some of my faves:

Champagne being poured into an Aperol spritz slushie on a pink counter next to white flowers, oranges, lemon, a white bowl of strawberries, mint, and a bottle of Aperol.

Tips & tricks

  • Cover the ice cube trays with wrap before freezing. This will keep the juice and Aperol from picking up any flavors from the freezer.
  • Use dry Prosecco to keep the cocktail from being too sweet. If it’s too tart, you can always add simple syrup!
  • For a more bitter cocktail, use a higher ratio of Aperol to Prosecco. For a sweeter Aperol spritz slushie, use more Prosecco than Aperol.
  • This cocktail will make 4 generous servings. If you’re serving a large crowd, you can double or even triple the recipe!

Recipe FAQs

What is Aperol and what does it taste like?

Aperol is a sunset red-orange Italian apéritif (liqueur) made with gentian, rhubarb, cinchona, and other herbs and fruits. It’s bittersweet and aromatic with flavors of orange zest, vanilla, and rhubarb. Since its alcohol content is only 11%, it’s perfect for daytime sipping!

Does Aperol freeze?

Since Aperol has alcohol in it, it doesn’t freeze solid like water or juice. But, it will freeze enough to make this cocktail nice and slushy!

Can I make this cocktail less boozy?

Sure! If you want a less boozy cocktail, replace the Prosecco with club soda or more juice. You can also use less Aperol and Prosecco and replace some of it with more orange juice or club soda.

Two frozen Aperol spritz cocktails on a pink counter next to a white bowl of strawberries, a bottle of Aperol, white flowers, a white bowl of orange slices, and lemons.

More summery cocktails

Spiked Strawberry Lemonade
Orange Dirty Shirley Cocktail
Rosé Sangria with Berries & Lemon
Strawberry Gin Smash with Basil
Watermelon Gin Fizz with Mint
Blueberry Lemon Vodka Spritz

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5 from 1 vote

Strawberry Aperol Spritz Granita

Yield: 4 cocktails
Prep Time: 15 minutes
Freezing Time: 4 hours
Total Time: 4 hours 15 minutes
Frozen Aperol spritzes are my new go-to summer cocktail! With strawberries, Prosecco, orange, lemon, and Aperol, it's a refreshing, boozy drink that's perfect for sipping on the patio. Inspired by summertime in Italy, this frozen cocktail has all the flavors you love in a classic Aperol spritz!
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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 (1 1/2 cups), plus more for serving
  • 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

The juice and Aperol ice cubes can be made up to 1 week in advance.
Replace the frozen strawberries with frozen raspberries, peaches, mango, or oranges.
For a more ‘traditional’ spritz, omit the frozen fruit. You can replace it with more ice, if necessary.
The Aperol will not freeze all the way due to the alcohol. It will be more of a slushie consistency!
Depending on the sweetness of the fruit and Prosecco you are using, you may or may not need the simple syrup. Sometimes, I need to add 1-2 Tablespoons, and sometimes the fruit is sweet enough on its own!
You can make this cocktail up to 2 hours in advance. Just place your blender in the freezer and give it a good stir before dividing the cocktail into glasses.
If you have leftovers, scoop them into an airtight container and freeze for up to 1 week. You can either eat the mixture with a spoon (it won’t completely freeze due to the alcohol, and will have almost a sorbet consistency), or you can transfer the mixture to a blender, add a splash of Prosecco or club soda, and blend until smooth, about 30 seconds.
If you are making granita, use fresh fruit instead of frozen fruit. This will make the fruit easier to purée.
Cuisine: Italian
Course: Drinks
Author: Sara Lynn Hunt Broka
Serving: 1cocktail, Calories: 249kcal, Carbohydrates: 30.2g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Sodium: 7mg, Potassium: 239mg, Fiber: 1.6g, Sugar: 8.5g, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

*Song of the day: Without You by Strawberry Guy

This recipe was originally posted on August 8, 2019.