Raspberry And Aperol Floats
6 ingredients
2 steps
Ingredients
- 1 sprig thyme
- 1/4 cup sugar
- 1/4 cup (or more) Aperol
- 1 1/3 cups raspberries (about 6 ounces)
- 1 pint vanilla ice cream or gelato
- 2 12-ounce cans club soda
Directions
-
1Bring thyme, sugar, and 1/4 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 1/4 cup Aperol.
-
2Divide syrup and raspberries among 4 tall glasses and muddle gently. Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.
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