Aperol Popsicles
A Spritz you can bite into: Aperol, Prosecco, and orange juice in a popsicle that actually freezes solid despite the alcohol.
- Preparation
- 15 min
- Cook/bake time
- –
- Total
- 6 hr 15 min
- Difficulty
- Easy
- Calories
- 117 kcal
- Servings
- 8 pieces
- Prep
- 15 min
- Resting
- 6 hr
Only 15 min of that is hands-on – the rest takes care of itself.
A Spritz you can bite into: Aperol, Prosecco, and orange juice in a popsicle that actually freezes solid despite the alcohol. The amount of alcohol is not a matter of taste, but a physical limit. Too much of it, and the molds will still be liquid in the freezer after twelve hours. This ratio is chosen so that it freezes reliably.
Why this works
Alcohol lowers the freezing point of water drastically. A mixture with around 5 percent alcohol by volume freezes at about minus 3 degrees, at 10 percent the point is already at about minus 7 degrees, and from about 15 percent a normal household freezer reaches its limit with its minus 18 degrees. This is exactly where most recipes for alcoholic popsicles fail. This mixture lands at just under 8 percent by volume and therefore freezes reliably solid. It remains soft enough not to taste like an ice cube, as the residual alcohol prevents large ice crystals from forming and provides exactly the creamy consistency that you usually only get with an ice cream maker. The sugar works in the same direction. It also lowers the freezing point, which is why you cannot increase it arbitrarily.
Step-by-step instructions
- 1
Dissolve the sugar
Mix the sugar with the orange juice until it has completely dissolved. This is effortless at room temperature and must happen before chilling. In a cold, alcoholic liquid, sugar dissolves only reluctantly and otherwise remains as a sediment.
- 2
Mix everything
Stir in the Aperol and Prosecco. The Prosecco loses its carbonation in the process, and this is intentional. Frozen carbonation would make the popsicle porous and brittle. Feel free to stir vigorously to drive out the rest.
- 3
Fill the molds
Distribute the mixture among eight popsicle molds and leave about one centimeter of space at the top, as the liquid expands when freezing. Slide a thin orange slice to the edge of each mold so it will be visible in the ice later. Insert the sticks.
- 4
Freeze for at least six hours
Put them in the freezer. Six hours is the minimum, but overnight is safer. Unlike water ice, this mixture takes significantly longer because of the alcohol, and a popsicle removed too early will slip off the stick. To release, hold the mold under warm water for fifteen seconds.
Our best tips
- Do not change the ratio to make it more alcoholic. From about 15 percent by volume, the mixture will no longer freeze solid in a household freezer. This is not a question of time, but of temperature.
- No popsicle molds on hand? Cover small paper cups with plastic wrap and insert the stick through a slit in the wrap. The wrap holds it upright until the mixture is firm enough.
- Check after about one hour to see if the sticks are still standing straight. They tend to tilt in the semi-solid phase, and after that, nothing can be saved.
Tasty variations
Alcohol-free
Replace the Aperol with non-alcoholic aperitivo bitter and the Prosecco with blood orange juice. It freezes faster and significantly harder. It is then worth taking the popsicle out of the freezer five minutes before eating.
Hugo Popsicles
Instead of Aperol, use 150 ml of elderflower syrup, plus the juice of two limes and a few mint leaves in the molds. Same freezing time.
Nutrition facts
| Calories | 117 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 18 g |
| – of which sugar | 17 g |
| Fat | 0 g |
| Fiber | 1 g |
Where the 117 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why won't my alcohol popsicle freeze solid?
The alcohol content is too high. From about 15 percent by volume, the freezing point is below the minus 18 degrees of a normal freezer, and then even waiting longer will not help. This mixture is at just under 8 percent and freezes reliably.
How many calories does a popsicle have?
Around 115 kcal per piece. That is about a third less than a glass of Aperol Spritz with around 175 kcal, because the orange juice replaces part of the alcohol and the portion is smaller.
How long do the popsicles keep?
In the freezer for about two months. After removing them from the mold, it is best to wrap them individually in parchment paper and store them in a container, otherwise they will absorb odors and form frost.
Does the alcohol remain in the popsicle?
Yes, completely. Nothing evaporates during freezing. Unlike when cooking, the complete alcohol is retained. One piece corresponds to about half a glass of Spritz and therefore does not belong in children's hands.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
CocktailsHomemade Spritz
Bitter, sparkling wine, soda, three building blocks, and one recipe turns into all the Spritz variations on the Italian aperitivo menu.
CocktailsNegroni Sbagliato
The "mistaken" Negroni: Prosecco goes into the glass instead of gin, turning the heavy classic into an aperitif.
CocktailsLimoncello Spritz
The southern Italian answer to the Aperol Spritz: lemon liqueur, Prosecco, and a basil leaf.