Aperol Spritz Float

I’d prefer not to curse here on the blog – but this recipe is *&$#%@ de-li-cious. I first heard about the infamous Aperol spritz back in the day from my best friend Adam who wouldn’t shut up about the damn things. Perhaps I was jealous that he had been to Italy and I hadn’t. Frankly, I just wasn’t into sipping anything that didn’t contain rum and/or Coke. Quite a bit has changed since then. I’m married, I have a big fluffy dog, and I carry a concealed mini-bottle of Aperol on me at all times (it’s a great conversation starter). So when Erica and Karen came home from Florence raving about their new favorite cocktail, the Aperol spritz, this time I was prepared. As you’ve probably noticed, I’ve been on a frozen kick lately (I blame summer) so a float was the logical move to make. So if you’re a fan of Aperol, Prosecco, sorbet or all of the above, do yourself a favor and give these a try!

Start by making the Aperol sorbet. If your ice cream machine requires any prep, such as freezing the machine’s base, be sure to do so in advance.

Add the water and the sugar to a medium saucepan over medium-low heat. Stir to combine until the sugar has dissolved. Remove the simple syrup from the heat and let cool to room temperature. Next, add the Aperol and the orange zest and place in the refrigerator until well-chilled (at least 2 hours).

Once chilled, add the sorbet mixture into your ice cream machine and churn according to the ice cream machine’s instructions. Transfer the sorbet into a storage container, and place in the freezer until firm.

Once frozen, add one scoop of the sorbet into a chilled coupe class.

Top with chilled Prosecco.

And serve . . .

. . . before dinner, after dinner, or any time your heart desires. You deserve it!

Aperol Spritz Float

Ingredients (makes ~2 pints):

• 1/2 cup Aperol
• 3 cups water
• 2 cups sugar
• 1 1/2 teaspoons orange zest
• Prosecco

Directions:

• If your ice cream machine requires you to freeze the machine’s base, do so ahead of time.
• Add the water and the sugar to a medium saucepan over medium-low heat. Stir to combine, and cook until the sugar has dissolved.
• Remove the simple syrup from the heat and let cool to room temperature.
• Add the Aperol and the orange zest and place in the refrigerator until well-chilled (at least 2 hours).
• Churn the sorbet according to the ice cream machine’s instructions.
•  Transfer the sorbet into a storage container and freeze until firm.
• Once frozen, add one scoop of sorbet into a chilled coupe class.
• Top with chilled Prosecco and serve.

(images by HonestlyYUM)