Aperol Bellini Recipe

Chill glassware

Place two champagne flutes in the freezer for 5–10 minutes or fill them with ice water while you prepare the ingredients to ensure the cocktail stays cold longer.

Prepare lemon sherbet

If the lemon sherbet is very hard, let it sit at room temperature for 3–5 minutes so it's scoopable but still firm. Use a small ice cream scoop or a spoon to form one rounded scoop (about 1 scoop per serving).

Combine Aperol and lemon

Add 1 oz Aperol to each chilled flute. Add 0.25 oz fresh lemon juice to each flute. If you prefer a sweeter drink, add 0.25 tsp simple syrup to each flute and stir gently to combine with the Aperol and lemon juice.

Add sherbet

Carefully drop one scoop of lemon sherbet into each flute. The sherbet will float slightly and begin to chill and slightly thicken the liquid as you add the bubbles.

Top with Prosecco

Slowly pour 4 oz chilled Prosecco into each flute over the back of a spoon or down the side of the glass to control foam and avoid an overflow. Pour gently until the glass is nearly full and the sherbet is partially submerged and frothy.

Finish and serve

Give the drink a very gentle stir once with a cocktail spoon if needed to combine, taking care not to make it flat. Garnish each glass with a lemon twist or thin lemon wheel on the rim. Serve immediately with a small spoon for scooping the sherbet as it softens.