The Aperol Float
This unseasonably warm weather has had me dreaming of summer sipping on beaches and garden patios...
One of my favourite summertime beverages is the Aperol spritz, and one of my favourite pastimes is coming up with new twists on recipes: enter the Aperol Float.
When I think of the spritz, I think : ice-cold, orange flavoured bubbles. So, I decided to swap the ice cubes out for an orange aperol sorbet, and pour my bubbles on top! It turned out to be more simple and delicious than I thought, and you don't even need an ice cream churn to make the sorbet. Here's how it went:
I've never made sorbet before, so this could have turned out to be an absolute fail... most of the steps and measurements were just guesses, and I just adjusted according to taste. So, to start, I made a simple syrup. You take equal parts water and sugar (I only used a cup each) and bring to a simmer. Once the sugar has completely dissolved, you can set it aside to let cool.
Next, I peeled an orange and put it into a food processor. In retrospect, it would have been much easier just to juice it... I thought I wanted a little bit of pulp in my sorbet, but it turns out, it doesn't add a great texture.
So, to remove some of the pulp, I put the juice through a sieve. I then added orange zest to the juice, as well as 1/2 cup of Aperol, and mixed it all together. Then, in small increments, I added the simple syrup. You can add until you achieve the desired sweetness -- it is recommended that you make it slightly sweeter than you want, as it won't taste as sweet once it is frozen. My mixture didn't taste quite as acidic as I wanted, so to balance it out, I added some lemon juice.
After everything was mixed and adjusted to taste, I poured the mixture onto a baking sheet for fast freezing. I covered it in plastic wrap and set it on a flat surface in the freezer for about 3-4 hours. Once frozen, I scraped the sorbet from the baking sheet and re-whipped everything in the food processor. You can use it right away or put in an air-tight container for freezing.
Now the good part: drinking!
Add a scoop to a wine or cocktail glass, top with dry Prosecco and some orange peel for garnish!
- 1 cup water
- 1 cup sugar
- 1 large orange, juiced
- Zest of an orange
- 1/2 cup aperol
- 1 Tsp lemon juice (optional)
Prosecco (I used dry Prosecco) or soda, if you'd prefer a non-alcoholic option.
For the syrup: bring water and sugar to a simmer, let simmer until the sugar has dissolved. Set aside to cool.
Using an orange juicer (I used a food processor and then sieved out the pulp), juice your orange. Then add aperol and orange zest. Once syrup has cooled, add to mixture until you achieve desired sweetness. You may also add some lemon juice if you want your sorbet to be a little more tart.
Once the sorbet is mixed, pour onto a baking sheet, wrap in plastic and freeze for 3-4 hours. Once completely frozen, whip in a food processor and the either use straight away or put in a storage container for further freezing.
Add a scoop to a wine or cocktail glass and pour Prosecco or soda over top. Garnish with some orange peel and voilà!