Sunset orange, bittersweet, with Prosecco brightness. Add the bubbles after — not in the machine.
Bench-tested by the Will It Slush? team · Last revised July 15, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Aperol235 ml
- Prosecco (added after)235 ml
- Fresh Orange Juice120 ml
- Water0 ml
Method
- 1.Combine Aperol, OJ, water in Slushi. Hold the Prosecco.
- 2.Slush 50–60 min.
- 3.Top each glass with cold Prosecco + orange slice.
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Notes from our testing
Aperol is already 11% ABV and about 24 Brix — it is a mixer here, not the base.
Aperol behaves unlike any other bottle in the cabinet: it is low in alcohol and extremely high in sugar. At roughly 11% ABV and 24 Brix, three ounces of Aperol contributes more sugar to your batch than an ounce and a half of simple syrup does. Build a spritz the normal way — Aperol, prosecco, soda — and you land near 15 Brix, which is well past the sweet ceiling.
Our batch drops the Aperol to 3 oz, keeps the prosecco at 6 oz for the wine character, and makes up the rest with soda water and a little fresh orange. No added syrup at all. That lands around 9% ABV and 12 Brix and slushes cleanly on every model.
The prosecco will lose its carbonation in the chamber and that is fine — you are using it for the dry, slightly bitter wine backbone, not the bubbles. If bubbles matter to you, hold back two ounces and pour them over the dispensed slush.
Orange is worth doing fresh. Aperol's bitterness reads as medicinal when the drink is cold, and fresh orange juice with the pith oils from a squeezed peel is what pulls it back to spritz territory.