Frozen Aperol Spritz Slushies are the drink of the summer. Use frozen clementines to make it extra slushy and don’t forget the Aperol and champagne.
Aperol Spritz, but Slushies!
Yes, you read that correctly. We’ve turned the famous Aperol spritz into a boozy frozen slushy that you’re going to want to drink all summer long.
We know you love our frozen margaritas and wine slushies, so this cocktail recipe is a no-brainer!
Made with all of the classic Aperol spritz ingredients, plus a secret frozen fruit — clementines! Read on to learn how to make this drink
Featured Ingredients
Simple Instructions
- Freeze: peel and separate out the clementine wedges onto a parchment-lined baking sheet. Place into the freezer for at least 1 hour, preferably until frozen solid.
- Blend: once the clementines are frozen, transfer them into the blender along with the simple syrup, champagne, Aperol, and ice. Blend until smooth.
- Pour: transfer the slushy into glasses and garnish with a splash of Aperol and an orange wedge.
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How to Make Simple Syrup
Simple syrup is a must to keep on hand for cocktails and cakes. Wondering how to make simple syrup? All you need is water, sugar, and a saucepan.
Get Recipe We don’t recommend re-freezing these slushies, so just make sure you finish it off before the night ends ?
More of our Favorite…
Frozen Cocktails
- Sex on the Beach Slushies
- Frozen Mango Margarita
- Wine Slushies
- Watermelon Wine Freeze Pops
- Frozen Margarita
- Piña Coladas
- Frozen Mojitos
Slushies
- 2 cups clementine slices peeled and separated into slices
- ¼ cup Aperol + more for garnish
- 3 tablespoons simple syrup (we used agave)
- ½ cup champagne or prosecco + more for garnish
- 2 cups ice
Agave Simple Syrup
- ¼ cup agave syrup
- ¼ cup water
- 4-6 dashes of orange bitters or, to taste
- Freeze the clementines. Lay the clementines on a plate or a small baking sheet and transfer them to the freezer. Freeze the clementines for at least 30 minutes. They freeze quickly.*
- Prepare the simple syrup. Add the agave syrup, water, and orange bitters to a saucepan. Whisk the ingredients together. Bring to a boil over high heat and turn to a simmer. Simmer for 5-10 minutes. The orange bitters are to add a bit of tasty orange flavor.*
- When the simple syrup has been simmering for 5-10 minutes and has a syrup consistency. Transfer the syrup to a jar or a cup and place the simple syrup in the refrigerator to cool completely.* You may have leftover syrup.
- When the clementines are frozen and the simple syrup has cooled, add the clementines, Aperol, and simple syrup to a high-speed blender and blend until smooth. Add the ice and champagne and blend again until smooth and frothy. You may need to add more liquid or simple syrup for sweetness.
- When the slushie reaches the desired consistency pour the slushie into 4 glasses and top with a dash of Aperol, more champagne, and a clementine slice for garnish. Serve immediately.
- Feel free to freeze clementines in advance. Transfer the clementine slices to a gallon back after freezing separately (we do this so they don’t stick together) and freeze them for up to 3 months.
- You can replace orange bitters with orange extract. Add a little bit at a time to taste both the bitters and extract.
- We recommend using agave syrup or white sugar over the honey and maple syrup. Honey and maple syrup with change the taste of the slushie significantly.
- The simple syrup must be cooled to not melt the frozen ingredients.
- If you like a thicker slushie, add less liquid to start.
