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+ servings
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!


  • 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


  • Blender (optional)


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!


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
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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