Frozen Aperol Spritz Recipe

Chill components

Place the Prosecco and Aperol in the refrigerator for at least 30 minutes before making the drink so they are well chilled. If you prefer a thicker slush, freeze the Prosecco in an ice cube tray for 1–2 hours (short freeze) — do not fully solidify.

Combine liquids

In a blender, pour the chilled Aperol, chilled Prosecco, vodka (if using), fresh orange juice, simple syrup, and lemon juice. This mixture creates the sweet/bitter balance and the base for the frozen texture.

Add ice and blend

Add the ice to the blender. Start on a low pulse to break up large chunks, then blend on high until the mixture is smooth and slushy. Total blending time will be about 20–40 seconds depending on blender strength. If the mixture is too thin, add a handful more ice and pulse; if too thick, add 0.5–1 oz chilled Prosecco or orange juice and blend briefly.

Taste and adjust

Taste the slush. If it needs more sweetness, add up to 0.25 oz additional simple syrup and blend briefly. If it is too sweet or heavy, add a splash (0.25–0.5 oz) of lemon juice or extra Prosecco and mix.

Spoon or pour the frozen Aperol Spritz into two chilled large wine glasses or coupe glasses, filling them about 3/4 full. Reserve about 1 oz space for a sparkling top if desired.

Top each glass with about 1 oz (total 2 oz) of chilled Prosecco to add effervescence and lighten the texture. Gently stir once with a bar spoon to combine without losing too much fizz.

Garnish each drink with an orange wheel or twist on the rim and an optional mint sprig. Serve immediately with a straw or short stirring spoon.