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Aperol Spritz Popsicles Recipe


Aperol Spritz Popsicles

Beat the summer heat with this sophisticated take on the popular Italian apéritif. Created by chef Will Foden of Boston's BiNA Osteria, the icy refresher features rhubarb Aperol broth and a sweet Prosecco simple syrup. 


For the rhubarb-Aperol broth:

  • 1 ½ pounds rhubarb, peeled and chopped
  • ¼ stick of cinnamon
  • Peel of 1 orange
  • 1 ounce piece of fresh ginger, peeled and washed
  • 1 cup sugar
  • ½ cup cranberry juice
  • 1 cup Aperol

For the Prosecco syrup:

  • ½ cup sugar
  • ½ cup water
  • 1 lime, juiced
  • 1 ½ cups Prosecco

For the popsicle assembly:

  • 4-ounce molds for popsicles
  • 15 popsicle sticks 


For the rhubarb-Aperol broth:

Pur the rhubarb, cinnamon, orange peel, and ginger in the bottom of a large metal bowl. Cover with sugar and pour cranberry juice over the top. Wrap the bowl completely around with three layers of plastic wrap. Place the bowl on top of a double boiler and cook over medium heat for 1 hour. Remove from heat and cool to room temperature while still wrapped. Then unwrap and strain. Once strained, mix in Aperol.

For the Prosecco syrup:

Combine the sugar and water and bring to a boil. Boil for 5 minutes or until the sugar is completely dissolved. Add the lime juice and chill completely. Once chilled, mix in the Prosecco.

For the popsicle assembly:

Pour the rhubarb-Aperol broth into the popsicle molds, filled half way up. Freeze until firm but not completely frozen. Top the semi-frozen mixture with the Prosecco syrup and return the molds to the freezer. Freeze until firm enough to hold a popsicle stick upright. Insert the popsicle sticks and freeze overnight. 

To remove the popsicles, quickly run the mold under warm water and gently pull the individual ice pops out.