For a jazzed-up take on your typical Aperol spritz, try this version with roasted strawberries. The fruit adds a nice sweetness and an extra dose of fun.
Heat oven to 350 degrees. On a parchment paper-lined baking sheet, toss strawberries with vanilla and extract. Roast for about 25-30 minutes.
Let cool and then puree in a blender or food processor with a splash of water until smooth. If you don't like too much pulp or excessive seeds, pour the puree into a fine-mesh sieve with a bowl underneath. Using a spoon, press the puree into the fine-mesh sieve to help separate the seeds and drain the strawberries into the bowl. If you don't mind pulp or seeds, you can skip this step and use the puree as is. As a point of reference, the photos use unstrained strawberry puree. Cover and refrigerate.
In a pitcher, stir together the chilled roasted strawberry puree and Aperol. Once mixed, slowly pour in prosecco and stir to mix. Top with strawberry-flavored sparkling water. Serve in white wine glasses with or without ice. Alternatively, you can serve in Champagne flutes if you'd like the puree as a floater rather than more evenly distributed throughout the glass. Enjoy!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.