To make right away: Aperol Spritz Sorbet

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Aperol Spritz sorbet.

After the slices cake, pieces cheesecake and a real walk entirely dedicated to the Aperol Spritz we leisurely continue to the latest hit of this summery Italian cocktail: Aperol Spritz sorbet. Oh yes!

INGREDIENTS
375 ml Prosecco
150 grams of sugar
1 tablespoon sugar syrup
180 ml sparkling water
180 ml freshly squeezed orange juice
60 ml Aperol
1 tablespoon lemon juice

Made with Aperol, prosecco, and freshly squeezed orange juice, this light and boozy sorbet is truly utterly delicious. Now we all know that turning alcohol into a sorbet by freezing it is not always easy, but if you follow these simple steps in the precise recipe and have an ice cream maker, it should work 100 percent.

Here's how to make the Aperol sorbet

• Pour the prosecco, sugar, and sugar syrup into a saucepan and bring it to a boil. Stir until the sugar is dissolved. Let it simmer gently for 10 minutes until it has reduced slightly.
• Remove the pan from the heat and add the sparkling water, orange juice, Aperol, and lemon juice. Stir it through and then let it cool completely. This can be done in a bowl of ice water, but it's best to leave it in the fridge overnight.
• Once it has completely cooled, pour the mixture into the ice cream maker and let it churn until it has a sorbet-like texture. Then the ice is ready. Put it back in the freezer for another night to let it fully set before serving the ice.