Aperol frosé

Mixed with sweet rosé and juicy strawberries, this adult slushie is a trendy take on the classic Aperol spritz - ideal for keeping cool

By , 30 April 2019

(5 votes)

Aperol frosé
  • Cook: 15 Mins
    plus freezing

  • Serves: 8

  • 750ml rosé wine
  • 300ml Aperol
  • 100g caster sugar
  • 200g strawberries, hulled and slice, plus extra, halved, to serve
  • Squeeze lemon juice
  • Mint leaves, to serve
  • Mix the rosé wine and Aperol together in a jug and pour into a large baking tin. Freeze until solid.

  • Put 50ml water into a pan, add the caster sugar and heat gently to dissolve, stirring constantly. Add the strawberries and the lemon juice to the pan then simmer for 5 mins until the berries are softened. Set aside to cool completely, then pass through a sieve and discard the pips.

  • Blend the frozen Aperol mixture with the strawberry purée until smooth. If it's too thin, return to the freezer for 20 mins then blitz again. Divide between 8 glasses to serve.