Erika Vetrini's Frozen Hugo Spritz Recipe
When the summer heat becomes unbearable, there’s nothing quite like a frozen cocktail to cool you down. Enter Erika Vetrini’s Frozen Hugo Spritz-a refreshing twist on the classic Italian aperitif that’s taken social media by storm. This icy concoction combines the floral notes of elderflower with crisp prosecco and fresh mint, all blended into a slushy perfection that’s as beautiful as it is delicious. Whether you’re lounging poolside or hosting a backyard gathering, Erika’s recipe transforms the beloved Hugo Spritz into a frosty treat that captures the essence of summer in every sip. Ready to blend up this viral sensation?
Prep Time
Ingredients
- 1 large honeydew
- 3 1/2 oz. St. Germain liqueur
- 1/2 (750 ml) btle. prosecco
- 3 mint leaves + additional
Instructions
Halve and deseed honeydew melon. Use a melon baller to scoop out flesh. Grab 2 ice cube trays and fill each compartment with 1 to 2 balls of honeydew. Dividing evenly, pour St. Germain liqueur over honeydew and freeze overnight.
When ready to serve, grab a blender, fill with honeydew ice cubes plus 3 mint leaves, and blend. Fill 4 coup glasses halfway with St. Germain-Honeydew slushy, top with prosecco and garnish with fresh mint.
Make it a mocktail: Blend honeydew balls with 3 mint leaves and a splash of orange juice, then pour the pureed mixture into the ice cube trays and freeze overnight. When ready to serve, blend the frozen cubes, pour into coupe glasses, and top with soda water instead of prosecco.
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This story was originally published June 29, 2026 at 4:00 PM.