Raspberry Aperol Ice Cream Float

Raspberry Aperol Ice Cream Float
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Make this cocktail in a big batch and serve it to a crowd at your next summer party: All your guests will be begging you for the recipe after they’ve taken their first sip.This recipe is courtesy of Treats and Eats.
Servings
4
servings
Ice Cream Float
Ingredients
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup aperol
  • 6 ounce raspberries
  • 8 scoops vanilla ice cream
  • seltzer
Directions
  1. Add the chopped mint leaves, sugar, and water to a small saucepan, and bring to the boil. Stir occasionally, until the sugar has dissolved. Let simmer for 3 minutes, and then remove from the heat. Pour the syrup through a sieve to remove the mint leaves, pressing on the leaves as you do so, and let cool in a bowl or measuring cup.
  2. Once cool, add the raspberries and Aperol to the mint simple syrup, and muddle together. Divide the mixture between 4 tall glasses. Add 2 scoops of vanilla ice cream to each glass, and then top off with seltzer.
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