Turn your favourite drink into tasty, fun summer desserts by making this Aperol Spritz Jelly. Refreshingly good & topped with whipped cream!
A refreshing and light dessert
At first glance, a glass of this Aperol Spritz Jelly might look fun and harmless, but it’s quite deceiving. The three adults in our household felt buzzed out after just a serving of this jelly!
This is a boozy jelly or jello, so whatever you do, don’t serve this to your kid or any random kid who asks you for some. Most kids love jelly and bright colours, so do what I do. Tell them it’s ‘spicy’ or ‘healthy’ and if they’re anything like my 3-year-old, this will turn them off immediately 😂
On a serious note, it’s best not to drive or operate any dangerous machinery straight after having this jelly.
However, if you’ve got a free sunny day and are in the mood for some tasty grown-up fun, then this Aperol Spritz Jelly is calling your name. These jellies are as delicious and refreshing as the original cocktail, but better because you can eat them as a dessert with whipped cream!
Aperol, Prosecco, sugar, fresh orange juice and gelatine sheets are the only ingredients we need to turn Aperol Spritz into jelly.
Who doesn’t love a simple and good-looking boozy dessert? Sweet, fruity, with a hit of sassy bitterness at the end. The whipped cream complements the jelly perfectly as it brings a little richness to an otherwise light dessert.
Aperol Spritz Jelly
Is Aperol Spritz Jelly kid-friendly?
No, this dessert is definitely not kid-friendly and is strictly for adults only! There’s still plenty of alcohol in the jellies, so please keep them away from children.
What is Aperol?
Has that lively orange hue cocktail caught your attention lately? It must be Aperol! Aperol Spritz definitely caught my attention when I first saw them in Europe before they got famous here!
Aperol is an apéritif (alcoholic predinner drink) from Italy. It’s made from bitter oranges, rhubarb, herbs and roots. Taste-wise, it’s sweet with a bitter (but pleasant) aftertaste comparable to grapefruit.
You could substitute Aperol for Campari for the equal amount in this recipe. However, keep in mind Campari has double the alcohol content and is more bitter than Aperol.
What is Prosecco?
Prosecco is an Italian sparkling white wine. It’s usually sweet, fruity and crisp with lots of bubbles. A bottle should be easy to find at your local bottle shop, but any fruity and sweet sparkling white wine would work.
Why use gelatin sheets instead of powder?
Gelatine sheets have a clearer setting, with a smoother texture than powdered gelatine. Further, unlike the powder, it doesn’t affect the flavour of the dessert or dish your making.
More cocktail fun recipes to try at home:
Ingredients for Aperol Spritz Jelly
Prosecco is an Italian sparkling white wine. It’s usually sweet, fruity and crisp with lots of bubbles. A bottle should be easy to find at your local bottle shop, but any fruity and sweet sparkling white wine would work.
Aperol is an apéritif (alcoholic predinner drink) from Italy. It’s made from bitter oranges, rhubarb, herbs and roots. Taste-wise, it’s sweet with a bitter (but pleasant) aftertaste comparable to grapefruit.
Gelatine sheets (leaf) come in titanium, gold and platinum. Each sheet weighs differently and has a different bloom strength. The higher the bloom, the firmer it’ll set the jelly or dessert you’re making. I used titanium sheets.
Caster sugar (superfine sugar) – Caster sugar is just white sugar but with finer granules. For this recipe, you could swap caster sugar with regular white granulated sugar.
Thickened cream (whipping cream or heavy cream) has thickening agents added, such as gelatine or vegetable gum. It usually contains 35% milk fat.
Icing sugar (powdered sugar, confectionary sugar) – Icing sugar usually comes in two forms over here: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer and lump-free because there’s starch or flour added to it. For this recipe, I used icing sugar mixture as the cornstarch helps stabilise the cream.
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How to make Aperol Spritz Jelly
Step-by-step guide with photos
Soak the gelatine sheets in room temperature/cold water for 6 to 8 minutes or follow the instructions given on the packet.
Use 5 glasses or small bowls with approximately 1 cup capacity or 250ml / 8.5 floz. Optional – place an orange slice or wedge into each glass. This is a simple garnish if you don’t plan to serve the jellies with whipped cream.
Pour HALF (375ml / 13 floz) of the Prosecco into a saucepan and add the sugar. Place over low heat, then stir until the sugar dissolves. Squeeze excess water from the gelatine sheets and add it to the saucepan with the Prosecco mixture. Pour in the orange juice, then stir until the gelatine dissolves. Remove the saucepan from the heat, then mix in the Aperol and the remaining Prosecco.
Strain the mixture through a sieve, then pour the mixture into the prepared classes. Chill in the fridge for 4 hours or until the jellies are firm.
For the cream
Place cream, vanilla extract and icing sugar into the bowl and whip at medium-high speed until the cream is fluffy and holds its shape (medium to firm peaks). Once you’re ready to serve them, spoon or pipe the cream over the jellies.
Leftovers – Cover the Aperol Spritz Jelly with cling/plastic wrap and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Aperol Spritz Jelly
Video
Ingredients
- 6 titanium grade gelatine sheets (NOTE 1)
- 750ml / 25floz Prosecco (Italian sparkling wine) (NOTE 2)
- 150gm / 5oz caster sugar (superfine sugar) (NOTE 3)
- 90ml / 3floz fresh orange juice
- 120ml / 4floz Aperol (NOTE 4)
- 5 orange slices or wedges to decorate (optional)
FOR THE WHIPPED CREAM
- 1 cup (250ml / 8.5floz) thickened cream (heavy or whipping cream) (NOTE 5)
- 1 tsp vanilla extract
- 1 (15gm / 0.5oz) tbsp icing sugar (powdered sugar) (NOTE 6)
Instructions
- Soak the gelatine sheets in room temperature/cold water for 6 to 8 minutes or follow the instructions given on the packet.
- Use 5 glasses or small bowls with approximately 1 cup capacity or 250ml / 8.5 floz. Optional – place an orange slice or wedge into each glass. This is a simple garnish if you don't plan to serve the jellies with whipped cream.
- Pour HALF (375ml / 13 floz) of the Prosecco into a saucepan and add the sugar. Place over low heat, then stir until the sugar dissolves. Squeeze excess water from the gelatine sheets and add it to the saucepan with the Prosecco mixture. Pour in the orange juice, then stir until the gelatine dissolves. Remove the saucepan from the heat, then mix in the Aperol and the remaining Prosecco.
- Strain the mixture through a sieve, then pour the mixture into the prepared classes. Chill in the fridge for 4 hours or until the jellies are firm.
- For the cream – Place cream, vanilla extract and icing sugar into the bowl and whip at medium-high speed until the cream is fluffy and holds its shape (medium to firm peaks). Once you're ready to serve them, spoon or pipe the cream over the jellies.
