Peach Bellini Jello Cups (Printable)

Sparkling peach and prosecco jello cups offer a sweet, elegant twist for celebrations and parties.

# Components:

→ Fruit Base

01 - 2 large ripe peaches, peeled and diced
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)

# Directions:

01 - Combine diced peaches, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes until softened. Remove from heat and puree until smooth using an immersion blender or food processor.
02 - Sprinkle gelatin over cold water in a bowl. Let stand for 5 minutes until gelatin is fully bloomed.
03 - Heat peach nectar in a pot until hot but not boiling. Add honey and stir until dissolved.
04 - Remove peach nectar from heat and whisk in bloomed gelatin until completely dissolved.
05 - Gently fold peach puree and prosecco into the gelatin mixture to preserve the carbonation.
06 - Divide the mixture evenly among 6 small serving cups or glasses.
07 - Refrigerate for at least 2 hours, or until the gelatin is fully set.
08 - Before serving, adorn each cup with a peach slice and a fresh mint leaf if desired.

# Expert Advice:

01 -
  • The secret joy is watching grownups delight in wobbly, sparkling treats they secretly wish were at every party.
  • It’s my go-to dessert for celebrations because it’s effortlessly elegant but never fussy.
02 -
  • If you add prosecco too early, the gelatin can lose all its fizz and leave the dessert flat—and yes, I learned this the sad way.
  • Letting the gelatin fully dissolve is crucial, or you’ll find odd grains lurking at the bottom of your cups.
03 -
  • Always cool the gelatin mixture a bit before adding the prosecco or you’ll lose the playful bubbles that make the dessert fun.
  • Run a butter knife around the edge of the jello and dip the cup in warm water briefly if you want to unmold the cups for a neat plate presentation.
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