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.

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I still need to take in more tiki torches, fireflies, and the smell of sunblock on Austin’s baby soft skin.

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Water fountains, movies on the green, and sticky little watermelon fingers.

Go away caramel candy and pumpkin spice. It’s. Not. Time. Yet.

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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.

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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?

 

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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?

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Okay. Fight the fall urge. Say no to pumpkin spice lattes. It’s NOT TIME YET. Eat a peach instead, or make some sangria!

Print Recipe

Raspberry and Sparkling Peach Sangria

Yield: 4-5 cups or 25 shots

Ingredients:

         Sangria

  • 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

Directions:

 Sangria

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!

Jello Shots

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).

2 Responses to “Raspberry and Sparkling Peach Sangria and Jello Shots!”

  1. Kelli H (Made in Sonoma) posted on August 25, 2015 at 1:44 pm (#)

    I agree, way too early for fall! These looks quite tasty and oh so summery! 

  2. Janette posted on April 25, 2016 at 2:45 am (#)

    These sound very interesting and incredibly fresh!  Can’t wait to try!

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