Aperol Spritz Slushies: Frozen Cocktail Recipe

Frozen Aperol Spritz Slushies are the ultimate summer cocktail — icy, bright, and delightfully bitter-sweet. This version uses frozen clementines to give the drink an extra frosty texture, then finishes with Aperol and bubbly for a classic spritz flavor in slush form.

Aperol Spritz, but Slushies!

We transformed the classic Aperol Spritz into a frozen slushy that’s perfect for warm afternoons, backyard gatherings, and poolside sipping. It keeps all the characteristic notes you expect — bright citrus, Aperol’s bittersweet orange, and sparkling wine — while the frozen fruit and ice deliver a refreshingly frosty texture.

Featured Ingredients

Clementines: Peel and separate into wedges, then freeze. Clementines add bright citrus flavor and freeze into small pieces that blend into a smooth slush. You can substitute frozen orange segments if needed.

Aperol: The bittersweet aperitif provides the distinctive orange-and-herbal profile of an Aperol Spritz. Use a splash in the blend and a little extra to top each glass.

Simple syrup: Sweeten to taste. The recipe below uses agave for a smooth sweetness, but plain simple syrup or other liquid sweeteners will work.

Champagne or prosecco: Sparkling wine brings effervescence and spritz character. Use any dry sparkling wine or a fizzy rosé if you prefer.

Ice: Adds body and ensures the drink has a slushy texture rather than a smoothie consistency.

Simple Instructions

1. Freeze: Peel clementines, separate into wedges, and spread them on a parchment-lined baking sheet. Freeze for at least 30 minutes, preferably until solid.
2. Make syrup: Prepare a quick agave simple syrup by warming agave with an equal part of water and adding a few dashes of orange bitters (or a tiny amount of orange extract) to taste. Cool the syrup completely before using.
3. Blend: Add frozen clementines, Aperol, and cooled simple syrup to a high-speed blender. Blend until smooth. Add ice and the champagne, pulse to combine, and blend until frothy but still slushy. Adjust sweetness or liquid as needed.
4. Serve: Pour into glasses, top with an extra splash of Aperol and a bit more fizz if desired, and garnish with a clementine slice. Serve immediately.

Tip: For a striking garnish, try slices of dried orange or a fresh clementine wheel.

Storage

These slushies are best enjoyed immediately. Because of the carbonation and delicate texture, we don’t recommend refreezing leftovers — aim to finish them the same day you make them.

Ingredients

Slushies (makes about 4 servings)

• 2 cups clementine slices, peeled and separated into wedges (frozen)
• 1/4 cup Aperol, plus extra for garnish
• 3 tablespoons simple syrup (agave or preferred sweetener), adjust to taste
• 1/2 cup champagne or prosecco, plus extra for topping
• 2 cups ice

Agave Simple Syrup

• 1/4 cup agave syrup
• 1/4 cup water
• 4–6 dashes orange bitters, or to taste (or a very small amount of orange extract)

Detailed Instructions

1. Freeze the fruit: Lay peeled clementine wedges on a plate or small baking sheet so they freeze separately. Freeze at least 30 minutes; leaving them until firm is ideal.
2. Make the syrup: Combine agave and water in a small saucepan with the orange bitters. Bring to a gentle boil, then reduce heat and simmer 5–10 minutes until slightly thickened. Cool completely before using. There may be leftover syrup for other drinks or desserts.
3. Blend: In a high-speed blender, combine the frozen clementines, Aperol, and cooled simple syrup. Blend until smooth. Add ice and champagne, then pulse or blend briefly until the mixture is slushy and frothy. If the blend is too thick, add a splash more sparkling wine or a touch more syrup for sweetness.
4. Finish and serve: Divide into four glasses and garnish each with a splash of Aperol, a little extra champagne if you like, and a clementine wedge. Serve immediately.

Tips & Notes

• Freeze clementine slices ahead of time. Once frozen solid, transfer to a freezer bag and store for up to 3 months. Freezing individually first prevents them from clumping.
• If you don’t have orange bitters, substitute a tiny amount of orange extract, adding gradually to avoid overpowering the drink.
• Agave or white sugar works best; honey or maple syrup will noticeably change the flavor profile.
• Always let the simple syrup cool fully so it doesn’t melt the frozen fruit when blending.
• For a thicker slush, use less liquid; for a lighter slush, add more sparkling wine or a touch more syrup.

Nutrition (approximate)

Per serving: Calories ~203 kcal; Carbohydrates ~41 g; Protein ~1 g; Fat ~0.3 g; Fiber ~2 g; Sugar ~36 g. Nutrition information is an estimate and should be treated as approximate.