Peach Bellini Jello Cups (Print Version)

Sparkling jello cups with peaches, prosecco, and honey, perfect for parties and elegant gatherings.

# What You'll Need:

→ Fruit Base

01 - 2 large ripe peaches, peeled and diced (or 1½ cups frozen peaches, thawed)
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons lemon juice

→ Gelatin Mixture

04 - 2 envelopes (2 tablespoons) unflavored gelatin
05 - ½ cup cold water

→ Liquid Mixture

06 - 1 cup peach nectar or juice
07 - 1 cup prosecco or sparkling wine
08 - 2 tablespoons honey or agave syrup

→ Garnish

09 - 6 peach slices
10 - Fresh mint leaves (optional)

# How To Make It:

01 - Combine diced peaches, sugar, and lemon juice in a small saucepan. Warm over medium heat for 5 minutes until peaches soften. Remove from heat.
02 - Blend the cooked peach mixture until smooth using an immersion blender or food processor.
03 - Sprinkle gelatin over cold water in a bowl and let stand for 5 minutes until gelatin blooms.
04 - Warm peach nectar in a pot until hot but not boiling. Stir in honey until dissolved, then remove from heat.
05 - Whisk the bloomed gelatin into the warm peach nectar until fully dissolved.
06 - Gently fold in peach puree and prosecco, taking care to preserve the sparkling quality.
07 - Divide the mixture evenly among 6 small serving cups. Refrigerate for at least 2 hours until set.
08 - Top each set cup with a peach slice and a fresh mint leaf, if desired.

# Top Tips:

01 -
  • You can swap out the prosecco for sparkling water and suddenly everyone can have a taste, no matter their drink preferences.
  • This dessert looks effortlessly chic in glasses—and no one ever guesses how simple it actually is to pull off.
02 -
  • Don’t rush the blooming time for gelatin; otherwise your jello will end up oddly textured or unset in the middle.
  • Stirring prosecco too roughly makes the mixture go flat—be gentle when combining so you capture the sparkle in every bite.
03 -
  • A good whisk and patience are your best friends—don’t rush dissolving the gelatin or you’ll regret it later.
  • A tiny splash of citrus right before serving perks up the flavors, especially if making the night before.
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