Peach Bellini Jello Shots

Ingredients:

• 280 ml of Prosecco
• 2 teaspoons of sugar
• 3 packets of gelatin
• 180 ml. peach nectar or juice
• 2 peaches, thinly sliced

Preparation:

1. In a saucepan, mix the prosecco and sugar until the sugar dissolves. Add the gelatin and let it sit for a few minutes. Heat the mixture over medium heat until the gelatin dissolves and the liquid begins to simmer. Remove from the heat and stir in the peach nectar.
2. Pour the mixture into an 8x8 inch baking dish (or a smaller container for thicker shots!). Drop the peach pieces into the liquid; they will float to the surface.
3. Refrigerate the container until completely set, about 2-3 hours. Cut the jelly into cubes. Alternatively, try cutting the alcoholic jelly into cubes and serving it in champagne flutes!