Spike It: Peach Bellini Party Shots
Before my brother tied the knot last year, I got to plan a super-fun bachelorette party for my now sister-in-law, and the individual strawberry champagne gelatin shots that one of the girls brought were the hit of the night.
Not only were the shots adorable and fun, but they tasted delicious. And she kept telling me how simple they were! I begged for the recipe. For the party, she used mini plastic cups and sealed them with plastic lids for easy transporting and consumption in a hotel room. I could not even wait to make my own version of these!
I’m rather nutty about Bellinis — give me all the Prosecco and all the fruit. I adore trying new combos, and last year I even made a Bellini bar, which has been an easy go-to at parties these days.
For the party shots, I stuck to a classic, the peach Bellini. And since we were serving these at home, I made them in a baking dish, but they would definitely work in the single-portion cups if you’d like to take them to a party. These are my new favorite party trick, and they couldn’t be better for summer, now that peaches are finally in season.
Peach Bellini Party Shots
Yield: One 8-by-8-inch dish
10 ounces Prosecco
2 teaspoons sugar
3 packages unflavored gelatin
6 ounces peach nectar or juice
2 peaches, thinly sliced
Whisk the Prosecco and sugar in a saucepan until combined.
Sprinkle the gelatin over top, allowing it to sit for a few minutes.
Heat the mixture over medium-low heat until the gelatin is dissolved and the liquid just starts to simmer. Remove the saucepan from heat and whisk in the peach nectar.
Pour the mixture into an 8-by-8-inch baking dish (or something even smaller for thicker shots!). Drop the peach slices into the dish — they will float to the top. Refrigerate the dish for 2 to 3 hours, then slice into squares. I also like to slice these into cubes and serve in champagne glasses!
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