Strawberry Aperol Spritz Poptails
Poptails are literally popping up all over the internet this summer and now that we’ve made a few batches we can totally see why! We made these Strawberry Aperol Spitz Pops for our ice cream social a few weeks ago with Aida of Salt & Wind and Kate of ¡Hola Jalapenõ! and they were just what the adults needed to sit back and relax on a sunny afternoon while we watched the kids play.
If you are a fan of the slightly sweet meets bitter flavor of a traditional Aperol Spritz then these pops are for you, just be sure you keep them in the freezer until you are ready to serve them because they do melt a bit quicker than traditional pops due to the alcohol content.
- 1 heaping cup finely diced strawberries
- ¾ cup aperol
- ¼ cup sugar
- ¼ cup water
- ¼ cup freshly squeezed orange juice
- ½ cup Prosecco
- ¾ cup strawberries, sliced
- ¼ teaspoon orange zest
- 1 tablespoon sugar
- Combine the strawberries and Aperol in a large jar and cover with a tight fitting lid. Infuse for at least 12 and up to 24 hours at room temperature. Strain out solids.
- Combine the sugar and water in a small pot and bring to a boil. Boil for a few minutes until the sugar has completely dissolved. Add the orange juice then chill completely. Once chilled, mix in the Prosecco.
- Combine the sliced strawberries, orange zest, and sugar in a small bowl and stir well. Macerate for 20 minutes until the strawberries begin to release their juices.
- Combine the strawberry infused Aperol and the Prosecco syrup together in a large measuring cup with a pour spout and stir to mix.
- Divide the macerated berries amongst 7 popsicle molds followed buy the Aperol Prosecco mixture. Place lids or a sheet of tin foil over the molds and secure the popsicle sticks into place. Freeze for 12 hours, preferably overnight before serving.