Frozen virgin spritz

This sunset-tinged drink captures the spirit of Italian aperitivo.

Frozen virgin spritz. Credit: Silvia's Italian Masterclass

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 330 ml cans aranciata
• 300 g frozen raspberries
• 1 cup (250ml) freshly squeezed orange juice
• Fresh raspberries and orange slices, to serve

Instructions

1. Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy.
2. Divide into 4 spritz glasses, top with the aranciata, garnish with fresh raspberries and serve with orange slices around the rim of the glass.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.