It’s almost summer and these Aperol Spritz bombs are so fun! They would be amazing for a bridal shower or bachelorette party or summer brunch. Scroll down for the recipe and the ice cube tray!
Aperol Spritz Bombs
by Jessie Daye
Ingredients
- Aperol
- 4 tablespoons simple syrup (1 cup white sugar 1 cup water)
- Zest of 1-2 large oranges
- La Marca Prosecco
- My exact Silicone Ice Mold: https://amzn.to/3V9RAHY
Method
- Make your simple syrup by combing 1 cup sugar and 1 cup water in a medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to completely cool.
- Divide your orange zest among your ice tray or ice ball molds. (I used four large ice ball molds) but you can also use regular ice cube trays.
- Pour one tablespoon of simple syrup into each mold. Top off with Aperol and stir to combine. Freeze for at least 6-8 hours. Be careful not to overfill them and leave in your freezer overnight. They will expand and be a mess. Store remaining simple syrup in the fridge.
- Add one Aperol bomb to your glass and top with Prosecco. Garnish with orange slice or orange leaf. Enjoy immediately!
- ** These are soft ice balls. They do not stay frozen for very long once submerged in Prosecco.
Tried this recipe?
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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