Strawberry Aperol Spritz Cocktail Recipe

The Strawberry Aperol spritz is bright, bubbly, and made for warm afternoons, patio snacks, and easy summer dinners. It keeps the classic spritz’s nicely bitter orange flavor, then adds fresh strawberry purée for a little sweetness and a pretty pink-orange color.

Aperol, prosecco, and club soda give this drink most of its flavor. The small splash of triple sec brings out the citrus notes and helps the strawberry taste more like part of the drink rather than a smoothie floating on top.

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It takes about three minutes to make, which is roughly the amount of time it takes to decide whether the strawberries are for the drink or for snacking.

What It Tastes Like

This cocktail starts with Aperol’s familiar orange-and-herb bitterness. Strawberry purée softens that edge with ripe berry flavor, while dry prosecco keeps everything fresh and fizzy. Mint adds a cool scent with each sip.

I recommend using a dry prosecco. Sweet prosecco can make the finished drink a little too candy-like, especially when the strawberries are very ripe.

Equipment & Glassware

How to Make Strawberry Purée

Fresh purée gives this drink its best flavor. Add a handful of ripe, hulled strawberries to a blender and blend until smooth. If the berries are not very sweet, add a small splash of simple syrup.

For a smoother drink, press the purée through a fine-mesh strainer before measuring it. This removes seeds and any larger bits of fruit.

Frozen Strawberries Work Too!

Frozen strawberries also work well, which is such a help when good fresh ones aren’t available. Since they can release extra liquid to thin the puree, here’s what I do: thaw them fully first, then pat them dry with a cloth to soak up some of the liquid, and then blend.

Even if it still ends up a little bit thin, it’ll still taste delicious.

How Long Can You Store The Puree?

Strawberry purée can be made up to 2 days ahead. Store it in a sealed container in the refrigerator.

Press plastic wrap directly against the surface if possible, which helps keep it from browning. Stir it before measuring because natural separation can occur.

Extra purée freezes well in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. Thaw a cube in the refrigerator when you want another spritz. This is also a great way to use up strawberries before they become too soft!

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Tips for the Best Strawberry Aperol Spritz

• Keep the prosecco and club soda cold until the last minute.
• Use plenty of ice.
• Gently slap the mint leaves between your palms before adding them, to release fragrance.
• Make the strawberry garnish right before serving. Cut a strawberry into thin slices while leaving the stem end intact, then fan out the slices for a simple restaurant-style look.
• For a sweeter spritz, use a little extra strawberry purée or add a teaspoon of simple syrup.
• For a more bitter, classic Aperol flavor, skip the extra sweetness and stick with dry prosecco.

Make It for a Group

This recipe is easy to scale up for a small pitcher. Mix the Aperol, triple sec, and strawberry purée ahead of time, then refrigerate until serving.

For four drinks, combine:

• 6 ounces Aperol
• 2 ounces triple sec
• 2 ounces strawberry purée

When ready to serve, fill four wine glasses with ice. Divide the strawberry-Aperol mixture among the glasses, then top each one with 3 ounces prosecco and 1 ounce club soda. Add mint and strawberry garnishes at the end.

It’s best not to add prosecco or soda to the pitcher in advance. The bubbles fade quickly, and a spritz without fizz is just having a hard day.

What to Serve With It

This Strawberry Aperol Spritz is wonderful for brunch, summer get-togethers, garden parties, date night, pool parties, Mother’s Day and bridal showers, just for a few examples.

For these occasions, it works especially well with salty, simple snacks. Try it with prosciutto and melon, marinated olives, bruschetta, burrata, goat cheese, or a bowl of lightly salted popcorn.

For dinner, it’s good with grilled chicken, shrimp skewers, lemony pasta, or a simple tomato salad. The drink’s bitterness and bubbles cut through richer foods nicely.