- 1 orange
- Ice cubes
- 300ml Aperol
- 600ml chilled prosecco
- 200ml chilled soda water
- Bay leaves, to serve
Place orange in a saucepan and cover with cold water, placing a small heatproof saucer over orange to keep it submerged. Bring to the boil over medium heat and cook for 1 hour 30 minutes or until very soft.
Cool completely, then transfer to a blender and whiz until smooth. Pass through a fine sieve into a bowl. Line glasses with orange puree.
Fill blender with ice, add Aperol and blend until smooth and slushie-like. Spoon into glasses. Top with prosecco and soda, and garnish with bay leaves to serve.
cocktail credit: https://www.delicious.com.au/recipes/aperol-spritz-slushie/qpyD6nJL?r=recipes/collections/76fb6bs7