Raspberry and Sparkling Peach Sangria and Jello Shots!
I saw Halloween candy at the grocery store yesterday… (straight face)
Don’t get me wrong, I love fall, but it’s not time yet!
It’s still time to savor peaches and raspberries and summer sangria on the back deck.
I still need to take in more tiki torches, fireflies, and the smell of sunblock on Austin’s baby soft skin.
Water fountains, movies on the green, and sticky little watermelon fingers.
Go away caramel candy and pumpkin spice. It’s. Not. Time. Yet.
Because I love this IZZE sparkling peach juice so much, I doing a double recipe! (Actually a TRIPLE recipe because I made a special batch of this stuff for me without the booze, I just replaced the alcohol with lemonade)
I mean, I am who I am right? So I had to make some jello shots.
My mom helped me come up with this shot. It’s very similar to the sangria recipe but it doesn’t have any wine in them. Shots have to pack more punch. Am I right?
I topped these shots with some of the fresh raspberry sauce above, but I actually like how they look better without it. What do you think?
Okay. Fight the fall urge. Say no to pumpkin spice lattes. It’s NOT TIME YET. Eat a peach instead, or make some sangria!
Raspberry and Sparkling Peach Sangria
Yield: 4-5 cups or 25 shots
- 1 case IZZE sparkling peach juice (4 bottles)
- 4 peaches
- 4 small containers (or 1 large) raspberries
- 1 bottle moscato
- 1 cup peach schnappsJello Shots
- 1.5 cups peach soda
- 3/4 cup raspberry vodka
- 3/4 cup peach schnapps
- 1 container fresh raspberries
- 3 envelops Knox unflavored gelatin
- 9x9 square pan
1. In a large pitcher mix IZZE peach juice with 1 bottle of moscato and 1 cup peach schnapps.
2. Muddle (in a bowl with a fork or spoon or smooshed in a zip lock bag) 1 cup of raspberries.
3. Add muddled raspberries and fresh sliced peaches and the rest of the raspberries to the liquid.
4. Refrigerate for a couple hours to let the flavors soak and then serve!
1. Pour 1.5 cups IZZE peach juice into a medium sized sauce pan. Sprinkle 3 envelopes Knox unflavored gelatin on top and let sit for one minute to activate. Whisk to combine. Turn on medium heat.
2. Simmer until gelatin has dissolved (should only take a few minutes). Turn off heat.
3. Add 3/4 cup vodka and 3/4 cup peach schnapps.
4. Pour into a lightly greased 9x9 square pan.
5. Add your raspberries to the liquid, making sure they are all spread out evenly. If you are making a raspberry sauce for the top, only use half of your raspberries and middle the rest in a ziplock back or with a spoon or fork and set aside.
6. Refrigerate for 3 hours or until completely firm.
7. Slice 3 vertical strips into the 9x9 pan and remove each strip slowly and carefully. Cut each strip into bite sized square pieces. Top with raspberry sauce. (Refrigerate until serving).