Watermelon Aperol Spritz Slush

Ingredients

• 600 gwatermelon, rind removed and cut into cubes
• 80 mlAperol
• 2 tbspfreshly squeezed lemon juice
• 2 tbspsimple syrup
• 200 mlcold prosecco
• to tasteice cubes
• for garnishfresh mint or watermelon slices

Instructions

1. 1

   Freeze the watermelon

   Cut the watermelon into cubes and remove any seeds. Spread the cubes on a baking sheet and freeze for at least 2 hours, until thoroughly frozen.

2. 2

   Blend the slush

   Put the frozen watermelon in a blender with the Aperol, lemon juice and simple syrup. Blend on high until smooth.

3. 3

   Adjust the flavour

   Taste the mixture and, if needed, add a little more simple syrup or lemon juice to suit your preference.

4. 4

   Fill the glasses

   Divide the slush among the glasses, filling each about two-thirds full so there is room for the prosecco.

5. 5

   Add the prosecco

   Pour the cold prosecco slowly over the slush so the bubbles are not knocked out.

6. 6

   Garnish and serve

   Garnish each glass with a watermelon slice or a sprig of fresh mint. Serve immediately.

What is a watermelon Aperol spritz slush?

It is a frozen take on the spritz, the Italian aperitivo-style drink commonly made with Aperol and sparkling wine. Here, frozen watermelon provides the icy base, while prosecco is poured in at the end.

Freezing the fruit gives the drink its slushy texture without needing to dilute the watermelon with extra liquid. Lemon juice and syrup let you balance its sweetness and acidity.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 1g protein, 22g carbs, 0g fat.

The watermelon and simple syrup provide most of the carbohydrates and sugars, while Aperol and prosecco contribute energy from alcohol. There is very little protein or fat in the drink. Pair it with a protein-rich appetiser and a savoury snack to make a more balanced spread.

Choose and prepare the watermelon

Ripe fruit: Use a sweet, juicy watermelon for a full fruit flavour. Removing the seeds before freezing makes the blended texture smoother.

Even cubes: Cut the fruit into similar-sized pieces and spread them out on the baking sheet. This helps them freeze through and makes them easier to blend.

Get the slush texture right

Frozen fruit: Freeze the cubes for at least 2 hours, as directed, and check that they are firm before blending. If they are still soft, the mixture will be more like a chilled purée than a slush.

Blending: Blend until smooth, stopping to check the texture if needed. Add ice only to taste, since extra ice can make the watermelon flavour less pronounced.

Balance the sweetness and acidity

Taste first: Watermelons vary in sweetness, so check the blended mixture before adding more syrup. A little lemon juice can brighten the flavour if it tastes too sweet.

Go gradually: Add any extra syrup or lemon juice in small amounts, blending briefly and tasting again each time.

Keep the prosecco fizzy

Cold and slow: Use cold prosecco and pour it gently over the slush once it is in the glasses. This keeps more of its sparkle than blending it into the fruit.

Room to top up: Fill the glasses only about two-thirds with slush, as the recipe directs. The remaining space accommodates the prosecco.

Serve it straight away

Timing: Blend the fruit shortly before serving so the slush stays cold and thick. Add the prosecco and garnish just before taking the glasses to the table.

With food: Serve alongside salty appetisers, olives or light summer snacks. The fresh fruit and citrus also suit a simple outdoor lunch.

Recipe notes & tips

• Freeze the watermelon in a single layer so the cubes are easier to separate.
• Chill the prosecco before making the slush.
• Remove the seeds before freezing for a smoother drink.
• Taste the watermelon mixture before deciding whether it needs more syrup or lemon.
• Pour the prosecco gently after dividing the slush between glasses.
• Prepare the garnish before blending so the drinks can be served promptly.

Variations

• More citrus: Add a little extra lemon juice for a sharper finish.
• Less sweet: Start with less simple syrup and adjust after tasting.
• Mint garnish: Use fresh mint sprigs for a fragrant finish.
• Watermelon garnish: Add a small watermelon slice to each glass.
• Extra icy: Add ice cubes to the blender to taste for a colder, looser slush.

Common mistakes to avoid

• Under-frozen fruit: The slush may turn thin; freeze the cubes for at least 2 hours until thoroughly firm.
• Blending with seeds: Seeds can affect the texture; remove them before freezing.
• Adding too much syrup: It can overwhelm the fruit; taste first and adjust in small amounts.
• Filling glasses too high: There will be no room for the sparkling wine; leave the top third clear.
• Pouring prosecco quickly: The drink may lose bubbles; add it slowly and carefully.
• Making it too far ahead: The slush can soften; blend shortly before serving.

How to store

This slush is best served immediately and does not keep well once the prosecco has been added. If necessary, store the blended watermelon mixture covered in the freezer briefly, then blend again to loosen it before topping with prosecco.

Frequently asked questions