Blood Orange Apéro Sorbet Frostie

Tippl Blood Orange Apéro Sorbet frostie

Just mix your tippl frosty with Aperol and water, freeze it, give it a shimmy and voila frozen boozy sorbet – so good!

Instructions:

Pour 500ml boiling water into a large bowl then carefully whisk sachet ingredients into it until 100% dissolved. Slowly stir in ¾ a cup of Aperol, pour into a shallow dish and freeze for two hours.

Scrape the frozen edges into the centre with a fork and pop it back into the freezer, repeat hourly, until the sorbet is frozen but still semi soft, give it a slow blitz in a blender if you want it really smooth – you may need to re-freeze for a bit.

Or if you’re hopeless at remembering like us, just leave it to freeze and give it a good old mash with a fork when you’re ready to serve. Scoop sorbet into glasses and top with prosecco to serve.