Aperol Sprizz Jelly
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml Prosecco
- 250 ml Aperol
- 300 g apricot (s)
- 500 g preservin suar, 2 to 1
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Wash the apricots, cut crosswise. Scald briefly, quench and peel off the skin. Stone the fruit and cut into small cubes. Makes about 250 g of pulp. Mix the fruits with the Prosecco, Aperol lemon juice and preserving sugar. Bring to the boil while stirring and let simmer for a good 3 minutes. Fill immediately into jars rinsed with hot water and close.
- Another tip: fish out the fruit and first distribute it between the glasses, then the liquid. I didn`t pay attention the first time and had 3 glasses with fruit and 3 glasses only jelly.
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