Frozen Aperol Spritz Recipe
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Unrated
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Prep Time
5 mins
-
Total Time
5 mins
-
Servings
2 cocktails
-
Calories
205 kcal
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Course
Drinks
-
Cuisine
North American, Italian
Frozen Aperol Spritz Recipe
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This frozen Aperol spritz is a quick and easy summer cocktail that you can make as soon as the craving strikes - no need to wait for any ingredients to freeze! In fact, if you start right now, you'll be sipping the ultimate summer cocktail in just five minutes!
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Ingredients
- 3 cups Ice cubes
- 4 ounces Aperol
- 4 ounces prosecco plus more to top
- 4 ounces orange juice
- Orange slices to serve
Instructions
- Add the ice cubes, Aperol, prosecco, and orange juice to a high-powered blender.
- Blend on high speed until smooth and slushy-like.
- Pour the frozen aperol spritz into two glasses, garnish with an orange slice, and pour a little prosecco on top for extra bubbles.
Notes
- Note 1: you can make a reduced-alcohol version of this by using tonic water or soda water instead of the prosecco.
- Note 2: For a no-alcohol version, I like to use Wilfred's in place of Aperol and tonic water in place of prosecco - it's surprisingly similar!
Nutrition Information
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Serving
1 cocktail
Calories
205kcal
(10%)
Carbohydrates
22g
(7%)
Protein
0.4g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.02g
Sodium
22mg
(1%)
Potassium
163mg
(5%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
113IU
(2%)
Vitamin C
28mg
(31%)
Calcium
22mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2cocktails
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1 cocktail | |
| Calories | 205kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 22mg | 1% |
| Potassium | 163mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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