Aperol Spritz Jelly

published on 6 March, 2018 at 11:35
 
6 Tangerines
120ml Aperol Spritz
250ml Prosecco Champagne
1 1/2 tbsp gelatin powder
 
Cut the tangerines in a half, squeeze out juice.
Mix it with gelatin powder and heat until combined.
Mix together Aperol Spritz and Prosecco Champagne, add this mixture to the gelatin mixture.
Put halves of tangerines in a muffin tin and fill them with gelatin mixture.
Chill for 1 hour
Cut into slices and serve
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