Name: Aperol sorbet fizz recipe
Prep time: 375 min
Cook time: 15 min
Total time: 390 min
Yield: 1
Ingredients: 215.00 gm caster sugar; 20.00 ml orange zest; 262.50 gm orange juice; 125.00 ml Aperol aperitivo; 2 egg whites, lightly whisked; 2 x 750ml bottles prosecco, chilled; Halved orange slices, to serve

Aperol sorbet fizz recipe

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Prep Time:
375 minutes

Cook Time:
15 minutes

Total Time:
390 minutes

Prepare Aperol sorbet fizz the day before for optimal freezing time.

Ingredients:

215.00 gm caster sugar
20.00 ml orange zest
262.50 gm orange juice
125.00 ml Aperol aperitivo
2 egg whites, lightly whisked
2 x 750ml bottles prosecco, chilled
Halved orange slices, to serve

Instructions:

In a saucepan over medium heat, combine sugar, orange zest, and 2 cups of water. Stir and cook until sugar dissolves, about 5 minutes. Bring to a simmer and let it thicken for about 10 minutes without stirring. Remove from heat and allow to cool completely.
Pour the strained mixture into a bowl and mix in the orange juice and Aperol. Transfer the mixture into a 20cm x 30cm lamington pan and place it in the freezer for about 3 hours, or until it's nearly set.
Pour the mixture into a food processor, then add the egg white. Blend until smooth without melting. Transfer the smooth mixture to a loaf pan measuring 9cm x 19cm at the base and 6.5cm deep. Cover the surface with plastic wrap and freeze overnight or until it becomes firm.
Scoop 3 small portions of sorbet into 8 x 1-cup-capacity cocktail glasses. Gently pour prosecco over the sorbet and serve with orange slices.

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