With the warmer weather here, there’s nothing better than a cool cocktail in hand. An Aperol Spritz is one of my favourite drinks and I have fond memories sipping them in front of the cathedral in Genova. There’s something about the tart flavour of orange bitters, refreshing soda water and of course the bubbles of the prosecco, that makes it the perfect long drink for those hot days. This is a recipe for a perfect summer dessert, a delicious Aperol Spritz Jelly.
Fresh orange juice with grapefruit for more tang, Aperol and with a jiggle of the jelly, prosecco bubbles included! A great grown-up dessert for bbq’s and parties as with a little bit of prep, you have a stunning dessert that will wow your guests with minimal effort.
The secret is to let the base jelly cool right down before adding the chilled prosecco, this means you can capture the bubbles in the jelly to give the dessert a great fizz!
I used leaf gelatine sheets, as I find it the easiest way to handle and use gelatine which not worrying about getting lumps in the final dessert. I haven’t tried it with vegetarian gelatine as having had mixed results in the past.
The recipe will make enough jelly for six servings, however, I used my Aperol glasses as they have a great shape and weight to them. If you do the same, you might want to serve from them as quiet a hefty serving for one!Print
- 230ml Grapefruit Juice
- 230ml Orange Juice
- 5 Sheets of Leaf Gelatine
- 75g Caster Sugar
- 100ml Aperol
- 200ml Prosecco, chilled
- Fresh Orange Slices for Decorating
- Strain the two juices into a medium saucepan, removing any pulp or seeds.
- Soak the gelatine leaves in a bowl of cold water. Heat the measured fruit juice and caster sugar in a saucepan over low heat, stirring to dissolve the sugar. Heat the liquid until warm but not hot then add the gelatine leaves, squeezing out the excess water first. Stir until melted through, then mix in the Aperol. Skim off any scum that rises to the surface of the jelly liquid.
- Allow the liquid to cool right down, this is why you don’t want to make the mixture too hot, as will take longer to cool. You can put it in the fridge but careful not to forget it. Taking it almost to the setting point will help to trap the bubbles in the jelly, so then stir in the prosecco.
- Divide between 6 glasses, each about 170ml capacity or two massive Aperol glasses! Cool, cover and chill for 5-6 hours to set. Decorate with fresh orange slices.
- Category: Desserts, Jelly, Drinks
Save this article to Pinterest, pin the below image!