Aperol Sprizz Jelly

Summary

Ingredients

• 500 ml Prosecco
• 250 ml Aperol
• 300 g apricot (s)
• 500 g preservin suar, 2 to 1
• 1 lemon (s)

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Instructions

1. Wash the apricots, cut crosswise. Scald briefly, quench and peel off the skin. Stone the fruit and cut into small cubes. Makes about 250 g of pulp. Mix the fruits with the Prosecco, Aperol lemon juice and preserving sugar. Bring to the boil while stirring and let simmer for a good 3 minutes. Fill immediately into jars rinsed with hot water and close.
2. Another tip: fish out the fruit and first distribute it between the glasses, then the liquid. I didn`t pay attention the first time and had 3 glasses with fruit and 3 glasses only jelly.