Aperol spritz ice lollies
- Portion size: Makes 10
- Hands-on time 20 min, plus cooling. Freezing time 6 hours
- Difficulty: easy
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.
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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.
Nutrition
- 91kcals Calories
- 0g Fat
- Trace Protein
- 17g (17g sugars) Carbs
- 0g Fibre
- 0g Salt
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