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Frozen Aperol Spritz Cocktail (Including TM Methods)

Celebrate with this wonderful Frozen Aperol Spritz Cocktail recipe.

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Aperol Spritz is a wine-based cocktail made popular in Italy as an “aperitivo” or aperitif. Although it tastes and smells much like Campari (who now make Aperol), Aperol has an alcohol content of 11%—less than half that of Campari. The classic Aperol Spritz is made from 3 parts Prosecco (sparkling wine); 2 parts Aperol; and 1 part sparkling water or soda.

For this recipe we have frozen a combination of Aperol, Mandarin (or Orange & Lemon juice) and water to make a granita and then, using a melon baller, have shaped them into little frozen “Aperol” balls. It is a little work, but they look fantastic and can be prepared in advance and then kept in freezer bags for a few months to make entertaining easier.

Saluté!

Both Thermomix Method & Conventional Method are included below.

Conventional Method

500ml Aperol
300ml freshly squeezed Mandarin juice (or substitute with 150ml freshly squeezed Orange juice and
150ml Lemon juice)
500ml water

  1. Mix together the Aperol, juice and water and place in a small shallow glass or ceramic baking dish, so that the liquid is not more than 2.5cm deep.
  2. Freeze the mixture for about 30 minutes until starting to freeze & crystallise, and stir and scrape up the ice crystals with a fork as they form. Continue the stirring/scraping of ice crystals, for a few hours, until mixture looks like fine shaved ice. (The alcohol content of the Aperol will prevent the ice from freezing solid).
  3. Once frozen to the texture of “granita”, use a melon baller to create small spheres* of Aperol Granita and place them on a tray in the freezer to freeze. If the granita becomes too soft in the baking dish while carving out your spheres, press the remaining granita mixture together into one end of the dish and refreeze for a short time, then continue to carve out more.
  4. Once your Aperol Granita spheres have frozen, place them into zip-lock bags and keep in freezer until required.
  5. To serve – Place a few frozen Aperol Granita spheres or cubes into cocktail glasses and top up glasses with chilled Prosecco. Garnish glasses with a slice of orange. Enjoy while the Aperol Granita spheres/cubes melt into the Prosecco!

(*TIP: If you can’t be bothered to shape the Aperol Granita with a melon baller, you can simply pack the prepared Aperol Granita into ice cube trays and freeze until firm. Once firm, remove from ice cube trays and place them into zip-lock bags and keep in freezer until required)

Thermomix Method 1 – Aperol Granita Spheres

500ml Aperol
300 – 350g Mandarin flesh (or substitute with half orange flesh & half lemon flesh, deseeded)
500ml ice

750ml bottle of Prosecco, very chilled

  1. Peel the mandarins, cut in half cross-wise and remove seeds. Place in the freezer to freeze overnight.
  2. Fill ice cube trays with 500ml of Aperol and freeze overnight.
  3. Add frozen Aperol cubes, frozen mandarin flesh and ice to TM bowl and use spatula to process: 30 sec | SP 10 until combined to a sorbet consistency.
  4. Pack “Aperol Granita” into a shallow baking dish to a depth of about 2 cm.  Use a melon baller to create small spheres* of Aperol Granita and place them on a tray in the freezer to freeze. If the granita becomes too soft to form into spheres, press the remaining granita mixture together into one end of the dish and refreeze for a short time, then continue to carve out more.
  5. Once your Aperol Granita spheres have frozen, place them into zip-lock bags and keep in freezer until required.
  6. To serve – Place a few frozen Aperol Granita spheres or cubes into cocktail glasses and top up glasses with chilled Prosecco. Garnish glasses with a slice of orange. Enjoy while the Aperol Granita spheres/cubes melt into the Prosecco!

(*TIP: If you can’t be bothered to shape the Aperol Granita with a melon baller, you can simply pack the prepared Aperol Granita into ice cube trays and freeze until firm. Once firm, remove from ice cube trays and place them into zip-lock bags and keep in freezer until required)

Thermomix Method 2 – Frozen Aperol Spritz Cocktail
(Serves 8-10)

500ml Aperol
300 – 350g Mandarin flesh (or substitute with half orange flesh & half lemon flesh, deseeded)
500ml ice
750ml bottle of Prosecco, very chilled

  1. Peel the mandarins, cut in half cross-wise and remove seeds. Place in the freezer to freeze overnight.
  2. Fill ice cube trays with 500ml of Aperol and freeze overnight.
  3. Add frozen Aperol cubes, frozen mandarin flesh and ice to TM bowl and use spatula to process: 30 sec | SP 10 until combined to a frozen sorbet consistency.
  4. With motor running at about SP5, slowly pour in bottle of cold Prosecco, reducing speed as the bowl fills with Prosecco to prevent the mixture from spilling out of bowl. Use the spatula to help the Prosecco combine into the Aperol Granita.
  5. Pour into cocktail glasses garnished with a slice of orange. Enjoy!

We hope you enjoy our recipes! Please don’t hesitate in letting us know how it went for you  and should you have any questions about any of the steps or any of the recipes, please don’t hesitate in contacting us at enquiries@urbanprovider.com.au.