In a glass measuring cup, combine the fresh orange juice and fresh lemon juice. Divide between 1-2 ice cube trays. Then, divide the Aperol between 1-2 ice cube trays. Cover the trays with plastic wrap or tinfoil to prevent the juice and Aperol from picking up other flavors in the freezer. Freeze for at least 4 hours or overnight.

Once the juice and Aperol is frozen, release the cubes from the trays. Add the juice and Aperol ice cubes to a blender. Then, add the frozen strawberries, Prosecco, and ice. Blend until the mixture is smooth, 30-60 seconds. Taste, and add 1-2 tablespoons of simple syrup if you want a sweeter cocktail.

Divide the cocktail between 4 glasses. Top with a splash Prosecco, if desired. Garnish with mint, olives, and/or orange slices and enjoy immediately!

Use a potato masher to purée the strawberries until they're very smooth. (I recommend using a blender or food processor to purée the berries if you have one). You can also leave out the fruit for a more traditional spritz!

Gently whisk the strawberry purée, Aperol, orange juice, lemon juice, and Prosecco in a medium bowl. Taste and add 1-2 tablespoons of simple syrup if you'd like a sweeter cocktail. Pour the mixture into a metal half sheet pan or shallow glass baking dish (a pie plate works perfectly!).

Freeze for 2 hours, and then scrape the mixture with a fork. Scrape the mixture every hour for another 3-4 hours, or until the mixture resembles shaved ice.

Divide the mixture between 4 glasses and top with more Prosecco, if desired. Garnish with mint, olives, and/or orange slices. Enjoy!