Name: De La Nonnas FROZEN SPRITZ Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cups Prosecco or dry sparkling wine; 0.75 cups Aperol (or similar bitter orange aperitif); 0.5 cups Club soda or sparkling water; 0.5 cups Fresh orange juice (preferably from Valencia or navel oranges); 2 tbs Simple syrup (1:1 sugar to water); 4 cups Ice (crushed or cubed, to be blended); 1 whole Orange slices (for blending; peeled and segmented); 4 pieces Thin orange wheels or half-moons; 4 sprigs Fresh mint sprigs; 0.5 cups Optional: Prosecco float; 2 tsp Coarse sugar or salt for glass rim (optional)

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.

Chill and prepare

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.

Make quick simple syrup (if needed)

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.

Combine ingredients for blending

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.

Pulse then blend

If you like a rim, rub an orange wheel around the rim of 4 short stemmed wine glasses or coupe glasses and dip into coarse sugar. Otherwise, chill glasses in the freezer for 10 minutes.

Prepare glasses

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.

Portion and top

Garnish each glass with an orange wheel perched on the rim and a mint sprig tucked into the slush. Serve immediately with a short straw or cocktail spoon.

Garnish

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.

Serving note

Prosecco or dry sparkling wine

Aperol (or similar bitter orange aperitif)

Club soda or sparkling water

Fresh orange juice (preferably from Valencia or navel oranges)

Simple syrup (1:1 sugar to water)

Ice (crushed or cubed, to be blended)

Orange slices (for blending; peeled and segmented)

Thin orange wheels or half-moons

Fresh mint sprigs

Optional: Prosecco float

Coarse sugar or salt for glass rim (optional)

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