Aperol Spritz Float

July 9, 2014
Drinks,Food,Recipes

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!

Aperol Spritz Float by HonestlyYUM

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.

Aperol Spritz Float by HonestlyYUM

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).

Aperol Spritz Float by HonestlyYUM

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.

Aperol Spritz Float by HonestlyYUM

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

Aperol Spritz Float by HonestlyYUM

Top with chilled Prosecco.

Aperol Spritz Float by HonestlyYUM

And serve . . .

Aperol Spritz Float by HonestlyYUM

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

Aperol Spritz Float by HonestlyYUM

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)

Conversation

Hey Todd. I’ve been a huge fan of the blog for a while. I’m wondering what kind of camera/equipment you use to shoot your drinks. I have been doing most of mine for my blog with my iPhone, which is great to an extent, but I need to take it to the next level and get a camera and lens for these great macro shots. Would you mind sharing what you shoot with? Cheers!

These pictures are SO amazing. I’m so happy I stumbled across your site! It’s stunning and inspiring!

I’m definitely in love with Aperol Spritz since I first tasted it in Italy ..At this time I couldn’t find a single bottle of Aperol in France (too much frustration) But this summer I finally found some ! And I drank Aperol Spritz all summer long (and still do. It’s all right, right ?!) SO thank you so much Todd for this genius recipe ! (Your pictures are amazing)

This is too amazing to be true. A Venetian dream come true – thank you for sharing! Must make it while the Great British Summer (haha) allows some chilled treats.

There isn’t ENOUGH frozen cocktails. Love your action shots Todd!

Agreed!! I think it’s supposed to heat up again this week. Although, nothing you haven’t already been dealing with down in LA. Thanks Elana 🙂

Well… now this is all I can think about. Maybe it’s because this heat is getting to me (boo… no air conditioning!)

We’re having friends over before a dinner out on Friday, and these are now what I’m making! Can’t wait!

I’m new on your blog, but holy cow, this drink looks like the best thing ever! Definitely pinning it to try asap!

Dude! This is so beautiful and interesting and smart. It’s like dessert and a cocktail in one. So good.

Thank you Adrianna {blush}. It’s dessert, but I’d totally eat it for breakfast 😛

Genius, Todd! I totally remember Aperol Spritzes from sitting outdoors at cafes in Italy. They went down a little too easily. This would actually make a delicious boozy dessert too!

Thanks Vijay!! I’m so jealous 😛 When I was in Italy, I was too young to join in all the imbibing..can’t wait to go back.

OMG you guys make THE best cocktails EVER!! This is no exception. I’ll take two please 😉

Seriously? This is the best thing I’ve ever seen. I might say that on all of your posts (because hello it’s true), but I’m such an Aperol fan! I didn’t know it was considered socially acceptable to carry around mini bottles! That’s my next big move in life. Cheers!

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