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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.

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 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

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.

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

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.
Pour the orange juice, lemon juice, and Aperol in 2-3 ice cube trays. Cover & freeze until solid.

Cover the ice cube trays with wrap before freezing. This will keep the juice and Aperol from picking up any flavors from the freezer.

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.
Blend the frozen juice & Aperol, frozen strawberries, Prosecco, & ice until smooth. Pour into glasses and add another splash of Prosecco if you want. Garnish with olives, mint, or orange slices and enjoy!

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

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

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. Lastly, divide the granita between 4 glasses and top with more Prosecco, if desired.
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.

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!

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.

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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, 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

The juice and Aperol ice cubes can be made up to 1 week in advance. Cover them well so they don’t pick up flavors from the fridge.
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 slushy 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
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This recipe was originally posted on August 8, 2019.