The ultimate refreshing summertime dessert, the key to this recipe is letting the gelatin partially set before adding the sliced peaches, so they’re distributed throughout. Should you wish to make a kid-friendly version, you can substitute white grape juice for the champagne. 

Serves: 8-10

Ready in: 1 hour prep, refrigerated overnight

Ingredients:

• 4 fresh peaches
• 1 tablespoon lemon juice
• Three ¼ ounce envelopes of unflavored powdered gelatin
• One 750ml bottle champagne or sparkling wine
• 1 cup water
• ¾ cup sugar

Instructions:

1. Pour cold water into a small saucepan, and sprinkle gelatin into water to allow it to bloom. 
2. After 5 minutes, add sugar and place the pan over medium heat and warm until gelatin and sugar are dissolved. Remove the saucepan from heat.
3. Toss two sliced peaches with lemon juice, cover and place in the refrigerator for later use.
4. Process the other 2 peaches in a blender until smooth. Stir in the champagne and peach puree into the gelatin mixture. (Note: Don’t worry if it foams up, as this foam will subside as it rests.) 
5. Refrigerate mixture until it sets to a loose gel, about one hour. Remove sliced peaches from the refrigerator, stir into gelatin mixture, and transfer entire contents to a chilled ring mold. Cover and place in the refrigerator overnight, or until set.
6. When ready to serve, quickly dip the bottom of the pan into warm water and invert on a serving platter. Slice and put in glasses to serve.

For a printable PDF, click here!