Strawberry Spritz Recipe

Prepare infusion

In a clean jar combine 150 g hulled and halved fresh strawberries with 15 g granulated sugar and 1 tablespoon lemon zest (if using). Muddle gently to release juices but not puree — you want broken fruit pieces. Pour 300 ml Aperol over the fruit and stir to combine.

Seal the jar and let it sit at room temperature for 12–24 hours, gently swirling once or twice. Taste at 12 hours: the Aperol should take on a bright strawberry aroma and slight sweetness. If you prefer stronger fruit character, infuse up to 24 hours, then strain.

After infusion time, strain the mixture through a fine mesh sieve lined with cheesecloth into a clean bottle. Press the fruit lightly to extract syrupy liquid, then discard solids. Chill the infused Aperol before using. Yield: about 300 ml infused Aperol.

Make strawberry syrup

In a medium bowl or saucepan, combine 300 g quartered fresh strawberries with 150 g granulated sugar. Stir and let macerate for 30–60 minutes at room temperature until the strawberries release their juices and the sugar dissolves, stirring occasionally.

Transfer the strawberry-sugar mixture to a small saucepan and gently warm over low heat for 3–5 minutes to help dissolve any remaining sugar and slightly break down the fruit. Do not boil — just warm. Remove from heat and let cool slightly.

Add vinegar

Once slightly cooled, stir in 120 ml apple cider vinegar and 15 ml fresh lemon juice. Mix well, then transfer the mixture to a jar. Let it sit in the refrigerator for at least 4 hours, preferably overnight, to allow the vinegar to extract flavors — this forms the shrub.

After resting, strain the shrub through a fine mesh sieve, pressing the solids to extract as much liquid as possible. Bottle the liquid; refrigerate. Shrub will keep for 2–3 weeks refrigerated.

Glassware & ice

Fill a white wine glass or large stemmed glass generously with ice, leaving room for sparkling wine.

Add base ingredients

Pour 60 ml chilled Strawberry-Infused Aperol and 15 ml Housemade Strawberry Shrub over the ice.

Top with bubbles

Slowly top with 120 ml Luca Paretti Prosecco. If you want a slightly lighter spritz, add 30 ml club soda. Stir once gently with a bar spoon to combine — do not over-stir to preserve carbonation.

Garnish & serve

Garnish with a halved fresh strawberry sliced partway so it sits on the rim and an optional mint sprig. Serve immediately.