Passionfruit Aperol Spritz Recipe

Prep the glass

Fill a large wine glass or tumbler with large ice cubes to chill the glass while you assemble the cocktail.

Combine fruit and sweetener

In a mixing glass or small shaker, scoop the passionfruit pulp (about 30 ml) and add the simple syrup (7.5 ml) and fresh lime juice (7.5 ml). Gently stir or briefly shake (no need to fully aerate) for 5–8 seconds to blend and dissolve the syrup into the pulp.

Add Aperol

Pour 3 tablespoons (approximately 45 ml) of Aperol into the mixing glass with the passionfruit mixture. Stir gently for 5–7 seconds to combine flavors.

Assemble the spritz

Discard the water from the chilled glass if needed and keep the ice in the glass. Strain the passionfruit-Aperol mixture into the glass over the ice, leaving any large seeds behind if desired (you can press through a fine mesh for a smoother drink).

Top with prosecco and soda

Slowly pour 90 ml chilled prosecco into the glass, then add 30 ml chilled soda water. Give the drink one gentle stir (1–2 rotations) to integrate the bubbles without flattening them.

Garnish and serve

Float half a fresh passionfruit (cut-side up) on top of the drink or scoop a spoonful of pulp into the glass. Add a mint sprig if using. Serve immediately with a straw or short stirring spoon.

Optional adjustments

If you prefer it sweeter, add an extra 5–7.5 ml simple syrup. For a drier spritz, reduce prosecco by 15–30 ml and increase soda water by the same amount. Taste and adjust before serving.