Fruity, minty, and refreshing, this boozy Raspberry Aperol Float is perfect for a summer treat!
Well that was an unexpectedly long hiatus! I meant to take a two week break to finish packing, moving, and then unpacking, but I somehow managed to take over a month off. Maybe it’s all part of getting older, but moving just seemed to be a lot tougher than I remember. Everything went well and we are settling in to our new place, but unpacking the computer and kitchen supplies and then getting WiFi installed took FAR longer than it should have. But now I’m back! And I have really missed blogging. We are off galavanting through Maine this week, but luckily I can share this super delicious Raspberry Aperol Float with you. It’s a boozy concoction, but it’s very light on the alcohol and you could probably leave it out. Though I’d recommend adding a little grapefruit juice or flavored seltzer if you go that route.
This drink is really easy to make and you can easily make a large batch for a crowd. The hardest part is waiting for the mint simple syrup to cool, but after that you just muddle some raspberries, add the simple syrup and Aperol, add a couple scoops of ice cream, and then top off with some seltzer. It’s easy peasy and perfect for a hot summer day!
Raspberry aperol float
Makes: 4 drinks
- ¼ cup fresh mint leaves, chopped
- ¼ cup sugar
- ¼ cup water
- ¼ cup (or more) Aperol
- 6 oz raspberries
- vanilla ice cream
Add the chopped mint leaves, sugar, and water to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Let simmer for 3 minutes and then remove from the heat. Pour the syrup through a sieve to remove the mint leaves (press on the leaves as you do this) and let cool in a bowl or measuring cup.
Once cool, add the raspberries and Aperol to the simple syrup and muddle together. Divide the mixture between four tall glasses. Add two scoops of vanilla ice cream to each glass and then top off with seltzer. Add more Aperol if desired and enjoy!
Adapted from Bon Appetit