Champagne Jello Shots
Sparkling wine and vodka jello shots set in mini molds with berries and gold sanding sugar.
Ingredients
| 1 cup | 240 ml | sparkling cider, apple or white grape |
| 1/2 ounce | 14 g | gelatin (2 packets) |
| 3/4 cup | 180 ml | sweet sparkling wine (see Notes) |
| 1/4 cup | 60 ml | vodka, plain or flavored |
| — | blueberries or raspberries (optional) | |
| — | gold sanding sugar, for garnish |
Instructions
- Place 2 blueberries or raspberries in each cavity of a silicone mini muffin mold.
- In a medium heatproof bowl, pour boiling sparkling cider over gelatin and stir until completely dissolved, about 2 minutes. Let cool to room temperature. Stir in vodka and champagne.
- Pour gelatin mixture over fruit in muffin pan to top of cavity. Chill for 3-4 hours.
- Run a toothpick around the edge of the Jello shots to loosen, then pop out upside-down onto a wax-paper lined surface or serving plate. Sprinkle with sanding sugar and serve chilled.
NOTES:
- I recommend champagne for this recipe, but spumante is another great sparkling wine to use because it is so sweet. Moscato d'Asti and Prosecco can also be used in place of champagne.
- For non-alcoholic jello shots, substitute the champagne and vodka in this recipe with more sparkling cider.
- If you're using a metal muffin pan, or if your jello shots aren't releasing easily, place the bottom of the pan in hot water for approximately 15 seconds to help loosen the gelatin from the mold.
EQUIPMENT: Silicone Mold