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This Frozen Aperol Spritz is the frosty twist on the classic Italian aperitivo. It’s fruity, refreshing, and dangerously easy to sip- the kind of drink that instantly makes you feel like you’re on an Italian vacation, even if you’re just standing next to the kiddie pool in flip-flops.
Summary Frozen Aperol Spritz
My version of Frozen Aperol Spritz has everything you love about the OG version—bubbly Prosecco, bitter-orange Aperol, plus blended frozen cantaloupe. The result is a slushy, slightly sweet cocktail- perfect for backyard brunches, girls’ nights, or the perfect start to summer Fridays.
❤️ Why You’ll Love Frozen Aperol Spritz
This Frozen Aperol Spritz is the easiest “wow” cocktail you’ll ever make. It requires zero bartending skills, but the results look and taste like you’ve got a mixologist on speed dial. It’s bright, bitter, lightly sweet, and just boozy enough to make everyone ask for the recipe. Plus, it’s blended—so no shaking, stirring, or cocktail shakers to wash. You’re welcome.
🍲 Ingredients
Cantaloupe adds natural sweetness, beautiful color, and a smooth, icy texture once frozen. It mellows out the bitterness of Aperol and makes this feel like a cocktail–smoothie hybrid (in the best way).
🍊 Aperol brings that iconic bitter-orange flavor with hints of rhubarb and herbs. It’s what gives the spritz its signature color.
🍾 Prosecco adds the bubbly magic. It lightens the slush, balances the sweetness, and brings just the right touch of sparkle to every sip.
👩‍🍳 How to Make Frozen Aperol Spritz
Prep the Cantaloupe: Start by deseeding your cantaloupe and chopping the flesh into 2-inch cubes. Don’t stress about perfection—just aim for blender-friendly sizes.
Prep the Cantaloupe-Aperol Cubes: Drop those cantaloupe chunks into two ice cube trays, and pour Aperol over them until the cubes are just covered. Freeze overnight.
Blend the Cantaloupe-Aperol Cubes: When it’s time to serve, pop the Aperol-melon cubes into a blender and add a few extra tablespoons of Aperol for good measure. Blend until it’s smooth and slushy.
Serve: Spoon or pour the slushy into coupe or wine glasses, filling about halfway. Top off each glass with chilled Prosecco, give it a gentle stir, and garnish if you’re feeling fancy. Then sip, smile, and repeat.
🪄 Tips and Tricks
Use a really ripe cantaloupe—sweet fruit = better balance.
Freeze the cubes overnight, not just a few hours. You want them solid!
Chill your Prosecco ahead of time. Adding warm bubbles to a frozen drink = meh.
Serve in wide, shallow glasses like coupes or stemless wine glasses for max flair.
Add a cantaloupe wedge or mint sprig to the rim for an extra flair.
đź—’ Variations
Swap cantaloupe for mango or peaches (fresh or frozen)—just keep the ratio similar.
Sweeten things up: Toss in a few pineapple chunks for a sweeter twist.
For a mocktail version, skip the Aperol and Prosecco and use sparkling orange juice or Italian soda.
đź—’ Substitutions
No Aperol? Try Campari for a more bitter and stronger version.
Out of cantaloupe? Use frozen or fresh mango or peach.
Don’t have a blender? Let the cubes soften for a few minutes, then mash into a granita-style mix with a fork.
No Prosecco? A dry sparkling wine or even sparkling rosé works beautifully.
đź‘ť How to Store Leftovers
Got extra slush? Pour it back into the ice cube molds and freeze for next time. Or pour into popsicle molds and freeze to create a boozy poolside treat.
🤔 Common Questions
Can I make this ahead of time?
Yes! Freeze the Aperol-cantaloupe cubes a day or two in advance. Blend just before serving for the best texture.
Can I batch this for a party?
Absolutely. Double or triple the recipe and blend in batches, then keep it chilled in the freezer until ready to serve.
Is it super sweet?
Not at all. The cantaloupe adds natural sweetness, but the slightly bitter Aperol and Prosecco keep it crisp and refreshing.
Frozen Aperol Spritz
Equipment
- 3 ice cube trays
- 8 coupe or martini glasses
Ingredients
- 1 large cantaloupe
- 1 bottle of Aperol
- 1 bottle of prosecco
Instructions
- Deseed the cantaloupe and cut the flesh into 2-inch pieces.
- Fill three ice cube trays with the cantaloupe pieces and Aperol. Freeze the trays overnight.
- Add the Aperol-cantaloupe cubes to a blender with 3 tbsp of Aperol. Blend until smooth and slushy.
- Fill a coupe glass halfway with the Aperol-cantaloupe slushy and finish with Prosecco. Serve immediately.
