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Aperol spritz ice lollies

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Aug 24
Updated: 5 Aug 24

The Aperol spritz, Italy’s gift to the world of summer cocktails, is ever-popular in the UK sunshine – and it tastes even better when frozen into an ice lolly.

Gin your tipple? Try our G&T ice lollies.

Easy
August 2024

Test kitchen approved

Makes 10
Hands-on time 20 min, plus cooling. Freezing time 6 hours

The Aperol spritz, Italy’s gift to the world of summer cocktails, is ever-popular in the UK sunshine – and it tastes even better when frozen into an ice lolly.

Gin your tipple? Try our G&T ice lollies.

Nutrition: Per lolly

Calories: 91kcals
Fat: 0g
Protein: Trace
Carbohydrates: 17g (17g sugars)
Fibre: 0g
Salt: 0g

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Ingredients

80g caster sugar
200ml orange juice
100ml Aperol
200ml prosecco
1 orange, sliced into thin wedges

Specialist kit

10 x 75ml ice lolly moulds

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Method

In a small pan, stir together the sugar, orange juice, Aperol and prosecco. Stir over a medium heat for a few minutes to dissolve the sugar. Remove from the heat and leave to cool. (To speed things up, put the pan in a bowl of iced water and stir regularly.)
Pour the mixture into the lolly moulds. Push in 1-2 orange wedges. Add the sticks, cover and freeze for at least 6 hours, ideally overnight, until solid.
Remove from the freezer 10 minutes before eating. You might need to dunk the moulds into a bowl of warm water to help the lollies release.