Makes 10–12 icy poles
10 minutes preparation time
4 hours freezing time

120ml Aperol
300ml prosecco
100ml soda water
120ml sugar syrup
2 tsp gelatin
2 oranges
10–12 icy pole moulds or straight champagne flutes
To make the sugar syrup, dissolve ½ cup of caster sugar into ½ cup of boiling water and allow to cool to room temperature.

Peel the oranges and remove the pith. Separate the segments or slice each orange into eight parts. Place a slice each into the bottom of your icy pole containers, glasses or cup of choice. Watch the curvature of the glass though. If the glass bulges at the centre you won’t be able to remove the icy pole after it freezes.

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Place the remaining ingredients in a carafe or jug and mix well. Pour the mixture into each icy pole mould. If you’re not using icy pole moulds, line up the glasses on a plate or tray and stretch a single piece of cling wrap over the tops. Poke the popsicle sticks through the cling wrap to keep them in place.

Place in the freezer for a few hours. Remove from icy pole containers or glasses and serve. If the icy poles are difficult to remove, submerge the mould in warm water for 10 seconds to loosen them.

More boozy icy pole recipes
Pimms and Lemonade
Pina Colada
Gin and Tonic