Frozen Aperol Spritz
This frozen cocktail is summertime in a blender. Make your own frozen Aperol spritz with bold mango, tangy passionfruit, bubbly Prosecco, and (of course) Aperol. It’s refreshing, delicious, and just the right balance of sweet and bitter.
Servings: 2 servings
Equipment
- blender
Ingredients
- Frozen mango – 1 cup
- Simple syrup – 2 oz more or less to taste
- Passionfruit pulp – 2 oz about 1–2 passion fruit
- Chilled Prosecco – 6 oz
- Aperol – 4 oz
- Ice cubes – ¾ to 1 cup start with ¾ cup and adjust
- Optional: Mango slices, passionfruit pulp, or mint for garnish
Instructions
- Add the mango, passionfruit pulp, simple syrup, and ice to a blender.
- Pour in the Aperol and prosecco.
- Blend until smooth (25-30 seconds should be fine). If it's too thick after blending, you can add an additional splash of Prosecco. And if it's too thin, add a bit more frozen mango or ice.
- Serve and enjoy! Garnish with passionfruit, mango slices, or mint if desired.
Notes
A few notes about this frozen cocktail recipe, the Aperol slush...
- If you're using fresh passionfruit, it's a good idea to strain the juice first, to remove the seeds before adding.
- For a thinner drink, reduce the ice or add more prosecco.
- For a thicker consistency, add extra frozen mango or ice.
- You can adjust the sweetness to taste by adding more simple syrup.