Raspberry & Aperol Floats
The bright syrup at the bottom of this drink is made with Aperol, a semi-dry aperitif from northern Italy that tastes like a combination of bitter grapefruit and sweet, melted orange popsicle. As you can imagine, it’s wonderful with vanilla ice cream. And once you add the fresh raspberries, it’s like a slightly boozy version of some of the best, most cheerful childhood desserts: strawberry milk, milkshakes, and dreamsicles.
It’s a good-looking dessert too: the bright orange-pink syrup looks delightful against the white ice cream, and the foam is so celebrational. It makes a classic barbecue or picnic dessert, especially if there’s a birthday involved. We also like to serve a mini version of it in a brandy snifter — it’s the perfect dessert cocktail to wrap up an evening with friends.
3 sprigs thyme
¼ cup sugar
¼ cup (or more) Aperol
1 ⅓ cups raspberries (about 6 ounces)
1 pint vanilla ice cream or gelato
2 12-ounce cans club soda
Bring thyme, sugar, and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, cover, and let sit 15 minutes.
Remove thyme sprig and let syrup cool. Stir in ¼ cup Aperol.
Divide syrup and raspberries between 4 tall glasses and muddle gently.
Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.
Source: Bon Appétit