Champagne float anyone?

We seem to have rolled straight into summer in Joburg this weekend, and I can’t think of a better drink to enjoy on these beautiful, sunny days. An Aperol sorbet dropped into your glass of bubbles will keep it ice cold and refreshing while giving it a lovely citrus zing.

Here’s what goes in:

600ml Prosecco 

400ml Aperol Spritz

200ml Soda water

The juice and zest of one orange

How to do it:

Make the sorbet the day before and freeze it overnight for best results.

Mix the water and sugar together in a small saucepan and simmer until the sugar has melted. Remove from the heat and set aside to cool.

Once the sugar mixture has reached room temperature, combine it with the orange juice, soda, prosecco, and orange zest. You can now either churn this in an ice cream maker or freeze it in a suitable container overnight (or for at least 6 hours), before blending it with a hand-held processor (stick blender).

When it’s ready to use, drop a scoop into your favourite glass of bubbles, serve with a slice of orange and enjoy!