3/4 cup Solo soft drink
4 envelopes unflavoured gelatine
2 1/4 cups sparkling pink moscato wine
1 cup vodka
1 cup white sugar
Heat Solo drink in a medium-sized saucepan until gently boiling. Add gelatine and stir until dissolved.
Remove saucepan from heat. Add sparkling moscato and vodka, whisking until combined.
Line a 20cm by 20cm brownie tin with baking paper. Pour in moscato and refrigerate for five hours or until firm.
Cut into ice cube sized squares. Place white sugar in bowl, and roll each moscato jell-o in white sugar and then place on platter for serving.