Alright, picture this: it's July, the AC is working overtime (or not working at all, like mine last summer), and all you want is something cold. But not just any popsicle—no, you want something that brings a little zing. That's when I started making these Aperol Spritz Pops. They're like the classic Italian aperitif, but frozen and—fair warning—quite a bit more dangerous because you can't really nurse a popsicle the way you do a drink. My friend Liz always jokes that these pops are the only reason she visits me in the summer. She's only half kidding. As for me, well, I first tried making these for a backyard BBQ and, honestly, they melted faster than I could get them out to the guests. Lesson learned: don't take food photos in direct sun. Or maybe just eat faster?
Why You'll Love This (Or, Why I Keep Making 'Em)
I make these whenever I want to impress people without actually trying too hard. They're like those fancy cocktails you see on Instagram—except you don't need a mixologist's license. My family goes crazy for these because they've got that bittersweet, orangey bite, but also, they're just fun as heck. (Plus, you can eat them with one hand while grilling with the other. Not that I recommend multitasking around open flames, but you do you.) And if you’ve ever spilled Aperol on your white shirt—let’s just say, these pops are a safer bet. Usually.
What You’ll Need (AKA Ingredients)
- ¾ cup Aperol (My friend swears it has to be Aperol, but I’ve used Campari in a pinch—tastes a bit more grown-up, if you ask me)
- 1 cup Prosecco (Don’t stress about the brand. I sometimes grab whatever’s on sale. My grandmother always went for the cheap stuff and honestly, it works just fine)
- ½ cup soda water (Or tonic, if you’re feeling fancy—though it makes it a tad sweeter)
- ⅓ cup fresh orange juice (Bottled is okay, but fresh is best. I’ll sometimes just use a splash if I’m short)
- 1-2 tablespoons simple syrup (Optional, but I like things a little sweeter—sue me!)
- Orange slices or zest, for garnish (if you remember; I forget half the time and no one’s noticed yet)
How To Make Aperol Spritz Pops (No Need To Overthink It)
- In a big jug, pour in the Aperol, Prosecco, soda water, orange juice, and simple syrup. Stir it all together. This is where I usually sneak a sip—you know, for quality control.
- Pour the mix into popsicle molds. If you don’t have actual molds, little paper cups work fine too. Just use whatever you’ve got. I use wooden sticks, but I once used plastic forks in a pinch. It looked a bit odd, but hey, it worked.
- Add a thin slice of orange or a bit of zest to each mold if you’re feeling fancy. Or not. They melt anyway.
- Freeze for at least 6 hours. Overnight is best, but who honestly plans that far ahead? Check after 4 hours if you're impatient (I always am), but they're usually still a bit slushy then. Not the worst thing, actually.
- To unmold, run the molds under warm water for a few seconds. If they’re stubborn, just give 'em a gentle twist. I once broke a stick trying to yank one out—lesson learned.
Notes from the Trenches
- If you use too much Prosecco, the pops won’t freeze as hard. I learned that the boozy way.
- Sometimes my pops fall apart if I try to eat them outside on a super hot day—so maybe keep a napkin handy. Or three.
- I once added too much orange juice and they tasted more like breakfast. Which, now that I think about it, isn’t the worst idea.
The Stuff I’ve Tried (Variations)
- I tried swapping in grapefruit juice for orange—pretty refreshing, just a bit more tart. My partner loved it, the kids (accidentally) hated it. Oops.
- Once, I threw in a splash of elderflower liqueur. Not sure it made a huge difference. Actually, I find it works better if you just stick with the basics.
- Tried making a non-alcoholic version with orange soda and a splash of bitters—not great, not terrible, but missing that kick.
What You’ll Need (Gear-wise)
- Popsicle molds (But honestly, paper cups or even old yogurt pots work. Just don't use a muffin tin unless you want flat pops.)
- Wooden sticks (Or forks, chopsticks, whatever you can MacGyver into a handle)
- A jug for mixing (I use a measuring jug because I’m lazy and it pours easier. But a bowl and ladle works too.)
How To Store These (If You Can Resist Eating Them)
So, technically, these will keep in the freezer for a week or two, but honestly, in my house they never last more than a day. If you do manage to save some, just keep them in their molds or wrap them in cling film. They tend to get a little icy after a while, but still taste great. (Unless you forget about them for a month. Then they're more like boozy ice cubes than pops, which isn't a total loss.)
How I Serve Them (And, a Family Quirk)
I usually hand these out straight from the freezer. If it’s a big group, I’ll pile them in a metal bowl with loads of ice cubes underneath—looks fancier than it is. My cousin dunks her pop in a glass of Prosecco, which I thought was odd at first, but now I’m convinced she’s onto something. Try it sometime.
If I Could Give Just One Pro Tip…
Don’t try to rush the freezing step—I once tried to freeze them in under two hours because I was running late, and ended up with slush. Tasted fine, but definitely not popsicles. Also, don’t fill the molds right to the top; they expand a bit, and nobody likes sticky freezer shelves. Ask me how I know.
FAQ (Because People Actually Ask Me This Stuff)
- Can I make these without alcohol? You can! Just use more orange juice and a splash of soda. They’re not quite as exciting, but still tasty. (And totally safe for the little ones.)
- What if I don’t have popsicle molds? No worries—paper cups, old yogurt containers, even ice cube trays work. Just, uh, don’t forget the sticks. I did, and let’s just say, frozen Aperol cubes aren’t easy to eat with your hands.
- Can I use a different alcohol? You can try Campari, or even a splash of gin if you’re adventurous; just keep an eye on the freezing, because higher proof means softer pops.
- Why are my pops kinda icy? That’s just the way it goes, since alcohol doesn’t freeze solid. If you want smoother pops, add a little more simple syrup. Or just embrace the crunch. I usually do.
- Where can I find popsicle molds? I’ve ordered mine here, but honestly, check your local shop or even big-box stores—sometimes they’re cheaper when you stumble across them in person. Also, Serious Eats has a good roundup if you’re fussy about shape!
And—before I forget—the best part is sneaking one of these when the kids are down for their nap. Not that I ever would, of course. (Wink.)
Ingredients
- 1 cup Aperol
- 1 cup Prosecco
- ½ cup sparkling water
- ½ cup fresh orange juice
- 2 tablespoons simple syrup
- 1 tablespoon lemon juice
- 1 orange, thinly sliced
- 6 popsicle sticks
Instructions
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1In a large mixing bowl, combine Aperol, Prosecco, sparkling water, orange juice, simple syrup, and lemon juice. Stir well to blend.
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2Place a thin slice of orange into each popsicle mold.
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3Pour the Aperol mixture evenly into the molds, leaving a little space at the top for expansion.
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4Insert popsicle sticks into each mold.
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5Freeze for at least 8 hours or until completely solid.
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6To serve, run the molds under warm water for a few seconds to release the pops.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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