It’s that time of year again when I start turning my favorite cocktails into boozy ice cold treats. Palm Springs has already hit 100° and that’s the ideal temperature for one of my favorite beverages, the Aperol Spritz. It’s the perfect summer beverage because it’s bitter, citrusy, low ABV and fizzy. You can drink them all day and they’re so refreshing and light. What makes this cocktail even more refreshing is turning it into these Aperol Spritz Popsicles to keep things super chilly on a sizzling hot day.
APEROL SPRITZ POPSICLES
makes 10 popsicles
3/4 cup Aperol
1/2 cup Prosecco
1/4 cup club soda
1/4 cup orange juice
1/4 tsp. orange zest
10 orange slices
First juice your oranges. In a bowl combine Aperol, Prosecco, club soda, orange juice and orange zest. Stir and let sit for a few minutes to release carbonation.
Add your orange slices to your popsicle mold and then pour the Aperol Spritz Popsicle mix into the mold. Put the cover on and insert popsicle sticks. Send to the freezer for at least 5-6 hours, but freezing overnight is always best.
I love how simple these Aperol Spritz Popsicles are to make. You can throw this together the night before a party or a few hours before you want to soak up some rays poolside. Bonus that they are just as good as the actual cocktail.
Aperol’s main flavor is sweet grapefruit with aromas of rhubarb and orange, which makes it perfect to pair with other citrus and fruit. I added orange juice to these Aperol Spritz Popsicles to up the dilution to ensure freezing but also to compliment the flavors in the Aperol. One of my tricks is adding zest to popsicles, or even baked goods, because it adds a lot of aromatics, flavor and texture.
I will definitely be making these Aperol Spritz Popsicles all summer long. They are the perfect ice cube to accompany an actual Aperol Spritz, too. Why have one when you can have them both? I mean, if you’re going to make the popsicles you will already have all of the ingredients. Cheers and here’s to officially kicking off the summer. Spritz on everyone!
Author and Photography by Natalie Jacob