Aperol Spritz Jellies with Prosecco and Orange
Turn the iconic Aperol Spritz into a make-ahead summer dessert. These sparkling jellies are sweet, citrusy, and unapologetically grown up - the perfect summer party treat, with a touch of la Dolce Vita!
As soon as the sun’s out and the prosecco’s chilling, I’m thinking about making Aperol Spritz Jellies. Based on the classic Italian cocktail, they’re light, just the right amount of bitter, and set into a chilled prosecco jelly. Honestly, they are almost too beautiful to eat (almost! They always get devoured!)
If you’re a long time reader, you’ll know I love playing with gelatine and these jellies are one of my favourite recipes. Think of them as the grown-up cousin of the jelly shot (university flashbacks anyone?) but much more sophisticated (and delish).
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About this recipe
Made with a mix of prosecco, Aperol, and a simple sugar syrup, these jellies are bright, refreshing, and make an excellent boozy summer dessert for barbecues, garden parties, or just for fun in the sun.
They’re great after a long Italian-style lunch, to perk things up as the afternoon slides into apertivo time – and best of all they can be made days in advance, so they are a zero stress option for the cook. Win!
Ingredients for Aperol Spritz Jellies
To make my Aperol Spritz jellies, you’ll need the following main ingredients. It might seem strange to add extra sugar, but it’s necessary here for structure and to boost the flavour a little.
- Aperol: There are lots of knock off brands of Aperol floating around, but for the best colour and flavour, use the real deal (same goes for Campari by the way!)
- Prosecco: Use an extra dry Prosecco, preferably a real Italian one, though local or domestic sparkling wines are fine to use in a dessert.
- Gelatine sheets: I use gold-strength gelatine sheets, which dissolve easily and give a lovely clear jelly. See recipes notes and FAQs for powdered gelatine alternative.
- Caster sugar: Caster or superfine sugar dissolves easily, which speeds this recipe up. Ordinary white sugar will work fine too.
- Orange slices: Aperol spritz is traditionally garnished with a slice of orange. It’s a nice fresh pop of flavour, and extra tasty here.
Jay’s Cooking Tip
It’s tempting to serve these in your prettiest wine glasses, but trust me when I say tumblers are the best. Wine glasses usually curve in a little at the top, which makes eating anything with a spoon difficult, and likely to chip your good glassware.
Instructions
Jellies are so simple to make, and once you have mastered a jelly dessert like this one, I bet you’ll be hooked trying other flavour combos!
- 1. Soften the gelatine: Soak the gelatine sheets in a bowl of cold water for 5–10 minutes, until completely soft and floppy.
- 2. Make the Aperol base: In a small saucepan, combine sugar, Aperol, and 50 ml of cold water. Gently heat until the sugar has dissolved, then remove from heat, squeeze the water out of the gelatine sheets and stir the gelatine into the liquid until completely dissolved. Allow to cool for a few minutes.
- 3. Add prosecco: Pour the prosecco into a large jug or bowl. Slowly add the Aperol syrup. It might foam up, let it settle for a moment, then stir gently.
- 5. Assemble the jellies
Place a slice of orange into each of six glasses or small tumblers. Pro tip: wedging the orange against the sides of the glass will hold it in place. Pour the liquid evenly between them. - 6. Chill and Serve:
Refrigerate for at least 4 hours or until completely set – overnight is good as gelatine will continue firming up for 24 hours. These jellies keep well for up to 3 days in the fridge. Optional: Serve with whipped cream on the side.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
Can I use powdered gelatine instead of sheets?
Yes, you can. Use 4 tsp powdered gelatine (around 12–13 g). Whisk it into the sugar before heating with the Aperol and water. Stir until fully dissolved, then continue as above.
Can I make these into non-alcoholic spritzes?
Yes! And I often do for guests who are not drinking alcohol. You can replace the prosecco with non-alcoholic sparkling wine and the Aperol with a bitter orange cordial or soda syrup. The flavour will be different, but still fresh and fizzy.
Will they set firm enough to unmould?
Yes , if you’d rather use moulds, lightly grease them first and make sure the jellies are well chilled before turning out. The fun of these is serving them in a glass though, and it is far easier.
Why did my jellies foam up?
That’s the prosecco reacting to the warm Aperol syrup. Pour slowly and let the bubbles settle before stirring. Chilling the prosecco beforehand helps too.
Recipe Tips And TriCks
- Use cold prosecco! It helps control foaming and speeds up the set.
- Use a good-quality Aperol or alternative (if you must) – don’t go too bitter or too sweet.
- Add a slice of fresh orange: If you can’t wedge it agaInst the sides of the glass to hold it in place, then you’ll need to add half the liquid and the orange, allow to begin setting in the fridge (about half an hour) then pour the rest of the liquid over the top.
- Plan ahead! Jelllies need time to chill, but they’re so low effort once they are set.
Love boozy desserts like this? How about a Gin and Tonic Jelly with Lemon Granita? Or my famous Pink Champagne Panna Cotta?
Aperol Spritz Jellies
Light, sparkling jelly desserts made with prosecco, Aperol, and orange. A boozy, make-ahead treat for summer parties and garden gatherings.
Ingredients
- 6 gold-strength gelatine sheets
- 100 ml Aperol
- 150 g caster sugar
- 750 ml prosecco
- 6 thin orange slices
Instructions
- SOFTEN GELATINE: Soak gelatine sheets in cold water for 5–10 minutes until soft.6 gold-strength gelatine sheets
- MAKE BASE: In a small pan, heat Aperol, sugar and 50 ml (3 tbsp) cold water until sugar dissolves. Remove from heat.100 ml Aperol, 150 g caster sugar
- DISSOLVE GELATINE: Squeeze excess water from gelatine and stir into the warm Aperol mix until fully dissolved. Let cool slightly.
- ADD PROSECCO: Pour Prosecco into a large jug. Slowly stir in the Aperol mixture. Let any foam settle.750 ml prosecco
- ASSEMBLE: Place a slice of orange in each of six glasses. Divide the liquid between them.6 thin orange slices
- CHILL: Refrigerate for at least 4 hours until set.
- SERVE: Serve chilled, with a bowl of lightly sweetened whipped cream on the side.
Notes
Can I use powdered gelatine instead of sheets?
Yes, you can. Use 4 tsp powdered gelatine (around 12–13 g). Whisk it into the sugar before heating with the Aperol and water. Stir until fully dissolved, then continue as above.
Use cold prosecco! It helps control foaming and speeds up the set.
Use a good-quality Aperol or alternative (if you must) – don’t go too bitter or too sweet.
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Nutrition
Serving: 1glass | Calories: 230kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 1mg | Sugar: 30g | Calcium: 1mg | Iron: 0.04mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
