The Best Dessert In The Heat – Aperol Sorbet

Celebrating Aperol Season

It is based on Aperol, an Italian aperitif made from bitter orange and rhubarb. Our favorite summer cocktail has now turned into an ultra-refreshing sorbet. Made from Prosecco, Aperol and freshly squeezed orange juice, Spritz Sorbet is bright, intoxicating and delicious.

Ice cream with alcohol is a gastronomic trend that is especially relevant in the heat. Sorbet with tequila, prosecco or rum is the best dessert under the scorching sun. So that alcohol does not prevent ice cream from freezing, it is slightly evaporated before freezing. If you prefer your spritz to be more bitter, you can use Campari. We are sure that this dessert will conquer you – bright, fruity and quite intoxicating. So, let’s begin.



350 ml prosecco

3/4 cup granulated sugar

1 tablespoon corn syrup (or cane syrup)

3/4 cup sparkling water

3/4 cup freshly squeezed orange juice

60 ml Aperol or Campari

1 tablespoon lemon juice

The best dessert in the heat – Aperol sorbet

Cooking method:

  • Combine prosecco, sugar, and corn syrup in a saucepan and bring to a boil, stirring occasionally, until the sugar has dissolved. Simmer over very low heat for 10 minutes or until liquid is reduced to 1 1/2 cups.
  • Remove from heat and add sparkling water, orange juice, aperol and lemon juice. Cool completely (either in an ice bath until completely cooled, or better yet, leave the mixture overnight).
  • Shake in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer container and freeze overnight until the whole mass is firm.