Begin by gathering your gummy bear molds and dropper. Place the molds in the freezer for about 15 minutes for best results.

Pour the sparkling rosé into a medium saucepan and gently heat it over low flame for about 5 minutes, without boiling.

Once warm, add the white sugar and gelatin to the saucepan, whisking gently for about 3 minutes until dissolved.

Add a few drops of food coloring or a splash of rose grenadine syrup, stirring until the color is uniform.

Transfer the warm gummy mixture into the chilled molds using your dropper, filling each cavity slowly.

Place the filled molds in the refrigerator and chill for at least 2 hours until firm.

Carefully pop the gummy bears out of the molds and store in a sealed container in the refrigerator.