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Ingredients
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Frozen Spritz Base & Fruit
Garnish & Finish
Method
Frozen Spritz Base & Fruit
- 1
Chill and prepare
Chill the Prosecco and Aperol in the fridge for at least 30 minutes so the mixture stays cold when blended. Peel and segment one orange, removing seeds; reserve thin wheels for garnish.
- 2
Make quick simple syrup (if needed)
If you don't have simple syrup ready, combine equal parts sugar and hot water (for the quantity above use 2 tablespoons sugar + 2 tablespoons hot water) and stir until dissolved. Cool briefly before using.
- 3
Combine ingredients for blending
In a blender, add the chilled Prosecco (1.5 cups), Aperol (3/4 cup), fresh orange juice (1/2 cup), peeled orange segments (1 whole), simple syrup (2 tablespoons) and 4 cups ice. Secure the lid.
- 4
Pulse then blend
Pulse 3–4 times to break up the ice, then blend on medium-high for 20–30 seconds until a smooth, slushy consistency is reached. Scrape down the sides once and blend an additional 5–10 seconds if needed. The mixture should be thick but scoopable; avoid over-blending so it doesn't melt.
Garnish & Finish
- 5
- 6
Portion and top
Spoon or pour the frozen spritz slush into the prepared glasses, dividing evenly between 4 servings. If you prefer a lighter drink, gently stir in the optional 1/2 cup Prosecco now (about 2 tablespoons per glass) or instead top each glass with about 2 tablespoons of Prosecco for a fizzy float.
- 7
- 8
Serving note
The spritz will slowly melt — if it becomes too thin, re-freeze for 10–15 minutes or add a handful more ice and re-blend briefly to restore slush consistency.