Aperol Spritz Sorbet
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Recipe Intro From lisathompson
The only thing more refreshing than drinking an Aperol spritz is eating a scoop of this Aperol spritz sorbet! Blood oranges or navel oranges give body to the sorbet, while a homemade orange simple syrup adds sweetness and keeps the sorbet from freezing solid.
Recipe Description
Making this homemade sorbet is a breeze that comes together in a food processor. Blend the frozen oranges with the simple syrup, Aperol, and Prosecco, then transfer the mixture to an airtight container with a lid or our favorite reusable ice cream container! You can use blood oranges, navel oranges, or a combination for this recipe
- Aperol Spritz Sorbet Ingredients
- Recipe Card
Aperol Spritz Sorbet Ingredients
Recipe Card
ingredients
For the Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 blood orange or navel orange, peeled into strips
- 1 drop fiori di Sicilia or orange extract, (optional but highly recommended)
ingredients
For the Aperol Spritz Sorbet Base
- 2 pounds (about 6 small) blood oranges or navel oranges
- 3/4 cup simple syrup
- 3 ounces Aperol
- 4 ounces Prosecco
Method
Make the Simple Syrup
Step 1
Combine sugar, water, orange zest, and extract (if using) to a small saucepan and bring to a boil over high heat. Once boiling, remove from heat and let cool completely. Simple syrup can be made up to 1 week in advance and stored in the refrigerator. This recipe makes a bit more than you need so use any leftovers to sweeten iced tea or store in the refrigerator for 1 month.
Prep the Oranges
Step 1
If you want to serve the Aperol spritz sorbet in the hollowed-out orange halves use this method:
Step 2
Wash and dry the blood oranges or oranges well. Halve the oranges, then cut around the perimeter of the flesh with a paring knife to loosen it from the pith. Scoop out the flesh (a grapefruit spoon works well) and cut into half moons.
Step 3
Arrange the orange slices in an even layer on a parchment-lined tray and freeze for at least 4 hours or up to 1 week in advance.
Step 4
Scrape any remaining flesh left in the orange halves into the simple syrup, we don't want any of that delicious juice to go to waste! Transfer the halves to a container and freeze until ready to serve.
Step 5
If you don't want to serve the Aperol spritz sorbet in the orange halves, just peel the oranges with a paring knife and discard the peels, then proceed with step 3.
Make the Sorbet Base
Step 1
Add the frozen oranges, simple syrup, Aperol, and Prosecco to a food processor and pulse a few times to combine, then purée until smooth.
Step 2
Aperol spritz sorbet can be eaten at this soft stage immediately or transferred to an airtight container for at least 3 hours until scoopable.