Frozen Aperol Spritz Recipe

Prepare ingredients

Chill the Aperol, peach nectar and orange juice in the fridge ahead of time if possible. If using ice cubes rather than crushed ice, prepare crushed ice in a blender or with a mallet so the blender can achieve a smooth slush.

Combine liquids

Add 1 cup Aperol, 3/4 cup peach nectar, 1/4 cup fresh orange juice, 1 tablespoon fresh lemon juice, and 2 tablespoons simple syrup into a high-speed blender.

Add ice and blend

Add 4 cups of ice to the blender. Pulse briefly to break up the ice, then blend on high in 10–15 second bursts until the mixture is a smooth, slushy consistency. Scrape down the sides once or twice to ensure even texture. Total blending time will be about 30–45 seconds depending on your blender.

Adjust sweetness & texture

Taste the slush and adjust: if too bitter, add up to 1 additional tablespoon simple syrup and blend briefly; if too thick, add 1–2 tablespoons cold peach nectar or orange juice and pulse to loosen; if too thin, add a handful more ice and blend to thicken.

Prepare glasses

Place 4 chilled wine glasses or stemmed tumblers in the freezer for 5–10 minutes or fill with ice water while you prepare the slush, then discard water before serving. Add an orange slice or peach slice to each glass rim or inside the glass for garnish.

Portion slush

Spoon or pour the frozen Aperol-peach slush into the prepared glasses, filling each about two-thirds full (this recipe yields roughly 4 cocktails).

Top with Prosecco

Slowly pour very cold Prosecco over the top of each slush-filled glass, about 1/4 cup (60 ml) per glass, allowing it to fizz and create a frothy top. Gently stir once with a bar spoon to integrate, being careful not to deflate the slush completely.

Garnish and serve

Garnish each glass with an orange slice and optional peach slice and a sprig of mint. Serve immediately with a short straw or spoon so guests can sip or scoop the frozen Aperol Spritz.