Recipe written by Deux Bella.


  •   2 bottles (750 mL) peach MYX Moscato
  •   1 (3 oz.) box strawberry jello
  •   3 envelopes Knox gelatin
  •   Fresh or Frozen Peaches
  •   Sliced Lemons


  1. Place the Jello mix and plain gelatin in a bowl and stir to mix. Pour in 1 cup of boiling water and stir until the gelatin has dissolved.
  2. Slowly pour in 3 cups of chilled peach moscato. Stir gently. Let the mixture settle so there are no bubbles. Pour the Jello mix into an 8×8 (or close in size) glass dish. Cover and chill until firm (about 4 hours or over night).
  3. Once the Jello has completely set, use a sharp knife to cut into 24 squares.
  4. Place the frozen peach and frozen lemon slices in a pitcher and pour the second bottle of peach moscato over it. Stir.
  5. Place a few of the jello squares in each glass and pour beverage from the pitcher over the squares.
  6. Serve chilled!

This was also yummy blended as a frozen drink and good with any of the Moscatos or Sangria!