Nickel Allergy Friendly Herbal Aperol Spritz with Fresh Herbs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the herb simple syrup
- ¼ cup granulated sugar
- ¼ cup water
- 4 sprigs fresh rosemary (about 4 inches each)
- 4 fresh basil leaves
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
For the spritz
- 3 oz aperol
- 4 oz prosecco, chilled
- 2 oz club soda, chilled
- 1–2 tbsp herb simple syrup (from above), or to taste
- ice cubes, as needed
For serving
- 2 orange slices, for garnish
- 2 sprigs fresh rosemary or basil, for garnish (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Add the rosemary sprigs and basil leaves, reduce the heat to low, and simmer for 3 minutes until fragrant.
- 2
Remove the saucepan from the heat and let the syrup steep for 15 minutes, until the herb flavor is pronounced. Pour through a fine-mesh strainer into a small jar or bowl, pressing the herbs lightly to extract their oils; discard the solids.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!