Not gonna lie: I've been on the fence about the whole Frosé trend. Maybe it's because I'm impatient and don't want to wait for my Rosé to freeze. Or maybe because every version or Frosé that I've had has been seriously sweet (if you know of a non-sweet version in LA, lmk!), but so far I haven't been into it. But what that bright pink color immediately made me think of?
An Aperol Spritz which meant, of course, that I went into the kitchen and tried to remake it ASAP. So, here it is, not quite as sweet as a Frosé, even brighter pink, and pretty freaking delicious.
ends trimmed, plus more for garnish
juiced plus more for garnish
Infuse The Aperol: Combine Aperol and half of the berries in a glass jar, cover, and shake, and refrigerate at least 12 hours and up to 72 hours. Taste the Aperol every 12 hours -- when it's as strawberry flavored as you like, strain through a fine mesh seive, discard berries, and keep the Aperol.
You can make the Aperol in advance — go ahead and store strawberry-infused Aperol refrigerated for up to 7 days.
Blend The Frose: Combine the chilled rose, remaining strawberries, infused Aperol, orange juice, lime juice, and sugar in a blender and process until smooth. Turn the frose mixture into an ice cream maker and churn until slushy, about 30 to 40 minutes. Pour into coupe Champagne glasses, garnish with additional strawberries and oranges, and garnish.
You can make the Frose Aperol Spritz in advance and then keep frozen — return to the ice cream maker and let turn until slushy and then serve.
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