Prosecco & Peach Jellies
Kate Ford | The Veg Space
(either tinned, drained or fresh, peeled and stoned)
Juice of 2 lemons
sachets vege-gel or other vegetarian gelatine alternative
Blitz the peaches in a blender or food processor until smooth.
Pour the prosecco, lemon juice, peach purée and sugar into a saucepan. Add the vege-gel sachet and whisk until fully dissolved.
Heat gently until the sugar has dissolved, then bring to the boil and remove from the heat. Set aside to cool slightly for a 5-10 minutes.
Pour the mixture carefully into each glass, (tip the glass to a 45 degree angle whilst pouring, to preserve bubbles), then place in the fridge to set. This will take about 2 hours.
Prosecco & Peach Jellies https://www.thevegspace.co.uk/recipe-prosecco-peach-jellies/