Strawberry Aperol spritz floats
SERVES 4 PREP + COOK TIME 15 MINS
500g strawberries, hulled, chopped, plus extra sliced strawberries, to serve
½ cup (110g) caster sugar
²/³ cup (160ml) blood orange juice (see note)
¼ cup (60ml) Aperol, plus extra to serve
1 litre coconut ice cream
2 passionfruit
1 litre sparkling water or lemonade
1 Combine strawberries, sugar and orange juice in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to medium low and cook for 6 minutes or until reduced and syrupy and strawberries have broken down. Take off the heat and add Aperol. Transfer to a jug and refrigerate until cold.
