Bubbly Peach Punch AKA Baby Bellini

Combine water, sugar & Jello in a medium saucepan & bring to a boil. Stir to dissolve sugar & Jello.

Place peaches & syrup into a blender or food processor and process until almost smooth. Set aside.

In an extra-large bowl, combine the Jello mixture, peach nectar, pureed peaches and lemon juice. Stir to combine.

Pour mixture into a 1-gallon size Ziploc bag. Lay flat in the freezer & freeze until solid.

1 hour before serving: take bag out of freezer & thaw on the counter. Put thawed base into a punch bowl & add ginger ale, club soda, sparkling wine or champagne (80 ounces total). Break up lumps with a fork/spoon.

I made this for an anniversary party & had more than enough for 25 people (other beverages served as well), but this is easy to double or triple. Just put each batch into its own ziploc bag & freeze until you need it.

You *could* make an ice ring/ice cubes out of extra base mixture and some sliced peaches or raspberries, but since you freeze the base to begin with, it’s not necessary. But it would look nice!

Enjoy!