If one thing is more refreshing than an Aperol Spritz it’s a Frozen Aperol Spritz. It’s the perfect summer drink—cold, fresh, not too boozy and incredibly versatile. Once you try this recipe as written, keep things interesting by adding different frozen fruits to the mix. Mango, strawberry and pineapple would all pair well with Aperol.

Ingredients Needed

  • Orange Juice: grab a high-quality fresh orange juice from the refrigerated section for the best flavor.
  • Aperol: the star of the show! Aperol is an Italian apéritif that’s low in alcohol content and bittersweet in flavor with notes of orange and rhubarb. Use leftover Aperol to make my Aperol Margarita!
  • Prosecco: I like Prosecco here because it’s the type of sparkling wine usually used to make Aperol Spritz. It’s on the sweeter side, which is ideal for balancing out the bitterness of the Aperol.
  • Sugar: just a dash of sugar is needed to round out the flavor. I use granulated sugar but you can also use agave syrup.
  • Ice
Frozen Aperol Spritz in a coupe glass with an orange slice set in cocktail. Set on a white counter with greenery in the background.

How to Make a Frozen Aperol Spritz

Making frozen drinks at home is much easier than you may think. No specialty equipment needed, just a blender, some frozen juice and some ice.

  1. Freeze the Orange Juice

If you have the time / bandwidth to plan ahead, I highly recommend freezing orange juice into cubes (each cube should be ¾ ounce). The frozen juice replaces some of the ice cubes you’d need to make a thick frozen drink. Basically, you’re adding flavor and thickness without watering down the drink.

  1. Blend the Drink

Add the frozen orange juice cubes, ice cubes, Aperol, Prosecco and sugar to a blender and blend until smooth. Pour into a chilled coupe glass, garnish with an orange and serve immediately.

Tips

  • I don’t call for freezing the aperol, though you could freeze it in ice cubes instead of adding it at room temperature. This will keep the drink colder longer and will make for a slightly thicker frozen Aperol spritz.
    Due to the alcohol content, the Aperol won’t freeze solid, but it will freeze enough to impact the thickness of the drink.
  • If you’re looking for more of a smoothie vibe, try adding some frozen mango chunks to the blender.

More Summer Cocktails

Frozen Aperol Spritz

5 from 2 votes
Prep Time 4 hours
Cook Time 2 minutes
Total Time 4 hours 2 minutes
Yield 8 cocktails
Category Cocktails / Drinks
Cuisine American/Italian

Description

Cool, refreshing and low-abv—this is the perfect cocktail for summer.

Ingredients

  • 12 ounces fresh orange juice
  • 12 ounces Prosecco
  • 8 ounces Aperol
  • 4 teaspoons sugar
  • Ice

Instructions

  • Fill ice cube tray with orange juice (¾ ounce per well) and freeze until solid, about 4 hours.

For 1 Cocktail

  • Add 2 frozen orange juice cubes, 2 ice cubes, 1½ ounces Prosecco, 1 ounce Aperol and ½ teaspoon sugar to a individual blender cup and blend until smooth.

For a Batch of 4 Cocktails

  • Add 8 frozen orange juice cubes, 8 ice cubes, 6 ounces Prosecco, 4 ounces Aperol and 2 teaspoons sugar to a blender until smooth.

For a Batch of 8 Cocktails

  • Add all frozen orange juice cubes (16 cubes), 16 ice cubes, 12 ounces Prosecco, 8 ounces Aperol and 4 teaspoons sugar to a blender until smooth.
  • Pour cocktail(s) into chilled coupe glasses and garnish with an orange slice. Serve immediately.

Nutrition

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Frozen Aperol Spritz in a coupe glass with an orange slice set in cocktail. Set on a white counter with greenery in the background.

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe

Share it with the world

Pin

About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?