Aperol spritz popsicles

Okay I know that we are not ever supposed to complain about the weather being little too good, especially when living in Denmark where we basically never have any proper summer weather, but this heatwave is killing me you guys!! It has been absolutely AMAZING to have such lovely weather for an incredibly long time, but this week the temperatures have been absolutely insane and I am completely melting away.

I can’t bring myself to complain too much though, I know we are lucky to finally get to experience a proper summer for the first time in ages, so in order to keep my spirits high and my body temperature low I have been experimenting with lots of ice cream and popsicle recipes this week – I mean, someones gotta do it right? ;)

Most of them have been super healthy and filled with superfoods, but I made these naughty aperol spritz popsicles as well the other day and they are just absolutely perfect to enjoy out in the evening sun in the company of good friends – a must try! ♥

Find more of my favorite popsicle recipes right here!

Ingredients:
– Yields 8 popsicles
2 deciliter (about 0.8 cup) Aperol
3 deciliter (about 1.2 cup) prosecco
1/2 deciliter (about 0.2 cup) sparkling water
The juice of 1 orange

Directions:
Simply add all ingredients to a pitcher and stir gently. Pour the aperol spritz into your popsicle moulds, add the lid and insert the popsicle sticks. Place the mould in the freezer and allow it to set overnight or for at least 6-8 hours.

If you do not have moulds with a lid that holds the popsicle sticks, then simply put the mould in the freezer without the sticks for about 1 1/2 hour to allow the aperol spritz mixture to set a little and then add the popsicle sticks.

If you have trouble getting the popsicles out of the mould, then simply hold the moulds under hot water for 5-10 seconds and they should pop right out. Enjoy!

Note: As you might be able to tell from the photos I added half a slice of orange to each of the moulds, but it didn’t really work as I had intended, so I decided to leave it out of the recipe.