This is the perfect summer party drink as you can prepare the Aperol slushy in advance, then just serve when needed.
2 cups freshly squeezed orange juice (from 4 to 6 oranges)
3 tablespoons freshly squeezed lemon juice (from 1 to 2 lemons)
1/3 cup sugar
1/4 teaspoon kosher salt
2 cups bitter orange liqueur, such as Aperol
1 x 750ml bottle prosecco
In a small saucepan, combine the orange juice, lemon juice, sugar and salt. Warm over medium heat to just below a simmer, stirring occasionally with a wooden spoon to help dissolve the sugar. Once the sugar is dissolved, remove the saucepan from the heat and stir in the liqueur. Set aside to cool completely.
Pour into an 20cm baking dish and freeze until completely frozen, at least 4 hours and up to overnight.
Scrape the surface of the frozen mixture with a fork to form large shards of ice. Spoon about 1/2 cup into champagne coupe or any glass you like and top with prosecco.
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