1. Soak the gelatin leaves in ice water until softened, strain.
2. Bring half of the rose wine to boil, add in sugar and stir well to dissolve. Remove from heat, add in gelatin leaves and stir well to dissolve.
3. Let cool, add in the remaining rose wine and stir well. Pour into the glass baking tray, chill in the fridge until set.
4. Peel and slice the peach, add in lemon juice and mix well. Use a fork to crumble the jelly. Spoon the jelly crumble into Champagne glasses and decorate with peach slices.

Special Tools：

• 4 Champagne glasses
• 1 shallow glass baking tray

P.S.：

• To keep the aroma and bubbles from the sprinkling rose wine, boil half of the rose wine with the sugar and gelatin leaves is recommended.
• Brush peach slices with lemon juice to preserve the color from browning.
• Use same amount of Champagne or cider to replace sparkling rose wine.