1 tbs lemon juice
1 cup moscato wine
3 packets of unflavored gelatin
1 packet of stevia
Directions: Combine the lemon juice and moscato in a pot and bring to a boil. Remove from heat and add stevia and gelatin, whisking continuously until combined. Let sit for 3 minutes and then pour into your gummy bear mold. Refrigerate for at least 2 hours. They will pop right out! Serve with champagne.