The summer I marveled in Positano, I found frozen liquid gold after a two hour heated hike (The Path of the Gods). It was almost a mirage after the 5 plus mile (stairs included) walk when I saw a frozen aperol spritz machine. Food was not of any interest after the heat, and this was the best “drink” I’d ever had as I downed it with a spoon almost like it was ice cream. Luckily, Italian restaurant, Il Brutto, here in Austin, helped me recreate this dream of mine in the states. See General Manager Charity Sadoy’s recipe for how to create a frozen aperol spritz at home which they now serve in the restaurant during the warmer months. Makes 3-4 Cocktails
14 oz Prosecco (a 750mL bottle contains 25 oz)
7 oz Aperol
6 oz Water
1/2 cup sugar
1 oz Lemon Juice (optional if you don’t have lemons)
1 Orange – for Garnish
- Start by making the simple syrup. Heat (on medium) equal parts white sugar and water in a saucepan until just boiling. Stir until all the sugar is dissolved. Transfer to a container to cool in the fridge. Charity says you can save this in the fridge for up to a month and use it for future cocktail batches.
- Combine all ingredients in a bowl or pitcher. Then transfer into a large container (or pour into ice trays like I did!) Just remember the mixture will double in size so not to fill up the container all the way.
- Freeze overnight.
- When it’s finally time (yay!), toss the fully frozen mixture into a blender until smooth. If you like your frozen on the sippable without a straw side, add a splash of prosecco to the blender at the end. Serve in your glass of choice with an orange slice and enjoy!