Close-up of Strawberry Lemonade Prosecco Jellies, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Strawberry Lemonade Prosecco Jellies

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  • Level: Easy
  • Total: 1 hr 25 min (includes chilling and resting times)
  • Active: 15 min
  • Yield: 6 servings
Ree makes these gorgeous jellies in small Bundt pans, but decorative molds, martini glasses or even shot glasses will also work. If using glasses, you can skip turning the jellies out onto a plate and serve them directly in the glasses.



Special equipment:
6 mini Bundt pans (1-cup size), optional
  1. Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
  2. Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
  3. Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
  4. When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.