I’m pretty much the world’s most boring teetotaller, although this summer I’ve found myself enjoying a big bright orange bottle of Aperol (an Italian aperitif similar to Campari). I didn’t really think my Aperol spritzes could get much better but then Bon Appétit magazine came along and blew my mind with their recipe for Aperol floats. It’s a super simple boozy dessert with all manner of desirable combinations: sweet, fizzy, creamy, with a hint of bitterness. That’s what they call love, my friends. I know it’s Monday morning, but let’s make one (holy hell, it’s a holiday up here in Canada)!
Berry and Aperol Floats (recipe from Susan Spungen for Bon Appétit’s July 2013 issue) – makes 4
1 sprig of thyme
1/4 cup sugar
1/4 cup Aperol
1 1/3 cups berries (I used black raspberries and red currants from the garden)
1 pint vanilla ice cream
2 cans club soda
In a small saucepan, bring thyme, sugar, and 1/4 cup of water to a boil, stirring to dissolve sugar. Remove from heat and let steep for 15 minutes. Remove thyme and let syrup cool. Stir in the Aperol.
Divide the syrup mixture and berries among four tall glasses and muddle gently. Divide and add ice cream to each glass, then top with club soda.
(I’m experimenting a bit with some amateur food styling and photography… this was fun to plan, messy to shoot, and weirdly satisfying as a whole. And, did you know that in ads, mashed potatoes are sometimes used as a stand-in for ice cream?)