Pretty Pink Champagne Jelly Shots
This pink champagne jello shots recipe is an elegant and easy way to serve cocktails at your New Year’s Eve party, anniversary party or even a wedding.
I love serving jello shots, like these Blue Hawaiian jello shots and these layered Pina Colada jello shots at all types of events. Since they can be made ahead of time, they are so easy to serve and everyone loves them.
For my New Year’s Eve party, I’m always looking for a cocktail that looks pretty, tastes great, and is easy to make.
This pink champagne jelly shots recipe definitely checks all those boxes.
Plus, it has the added benefits that you can make them ahead of time and they are really easy to serve (no spills!)
With all of that going for them, pink champagne gelatin shots are definitely at the top of my list of favorite party cocktails…even for more elegant affairs.
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Obviously, an important ingredient for champagne jello shots is the champagne.
Having said that, I use Prosecco. It’s a lot less expensive than champagne, but still has the fizz.
However you can pretty much use any type of champagne or sparkling wine that you like. The flavor of the wine does come through in the jello shots, so you definitely want one that tastes good.
The next step to making pink champagne jello shots is to find the white cranberry strawberry juice.
It adds the color and a little bit of flavor, but doesn’t over power the flavor of the champagne. However, it isn’t always the easiest juice to find.
That is until I figured out that Ocean Spray has a store locator on their website that will tell you exactly which stores in your area carry the product you are looking for. Brilliant!
Unflavored gelatin* is what we will use to get the jello shots to set. You’ll need 2 envelopes.
The last ingredient (sugar) is optional.
On their own, these jello shots aren’t that sweet (unless the type of wine you chose is very sweet). Some people expect jello shots to taste sweet and will be disappointed if they aren’t. If your crowd falls into this category, you can add some sugar to the mixture. However, I like mine without the sugar.
Tools and Utensils
Here are all the supplies you will need to make these pink champagne jello shots:
- baking sheet (optional)
- 16 2-oz jello shot cups – I like these tall ones*. You can see more of the jello shot, so the champagne bubbles show up better.
- measuring cup
- mixing bowl
- mini tasting spoons* (optional) – for serving
How To Make Pink Champagne Jelly Shots
Because we are using unflavored gelatin, rather than a box of Jello, the first step is to get the gelatin to “bloom”.
For this recipe, I used 2 of the ¼-ounce envelopes of gelatin. (They came in a box of 4. The total box weight was 1 ounce, so each of the envelopes contain about ¼-ounce of gelatin.)
Pour ½ cup of the cold juice into a bowl, preferably that has a pouring spout since that will make it easier to pour the liquid into shot glasses later on.
Sprinkle the 2 envelopes of gelatin on top. Do not stir.
Set it aside and in a couple of minutes, you’ll see it start to puff up…then you know the gelatin is working.
While you’re waiting for that, heat the rest of the juice (1 cup) on the stove and remove it from the heat just as it starts to boil.
Then combine the hot juice with the cold juice and gelatin mixture. Stir until all of the gelatin has dissolved and there are no lumps.
If you are going to be adding sugar to make the jelly shots sweeter, stir it in now, making sure that it has all dissolved.
The juice mixture should have cooled off by now. If it’s still warm, wait a few minutes before adding the champagne. Otherwise, the alcohol will evaporate.
When mixing in the champagne, don’t stir it too much or you’ll lose most of the fizz.
Then pour into shot glasses, put on the lid, and refrigerate until set, usually about 4 hours.
I like to keep the shot glasses on a cookie sheet. It’s just so much easier to transport the shot glasses back and forth to the refrigerator, and it helps to catch any spills.
How Do You Serve Pink Champagne Jelly Shots?
My favorite way to serve any kind of gelatin shots is in 2 ounce plastic shot cups with lids.
However, not all jello shot cups are created equal. Most are wide and short, and of course they do the job.
But I really prefer these taller jello shot cups* that look like real shot glasses.
When you have really pretty jelly shots like these pink champagne ones, the taller height shows off the color so much better. You can actually see the bubbles!
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I also like to serve my jelly shots with a mini tasting spoon*. Most of my friends are past the stage of trying to eat them straight from the shot cup 🙂
Other Jello Shots You Might Like:
- White Pina Colada Jello Shots Recipe
- Strawberry Shortcake Jello Shots Recipe
- Best Tasting Jello Shots By Color
Or you can browse through all of our jello shot recipes for more ideas.
Pretty Pink Champagne Jello Shots
- 1 ½ cups, divided white cranberry strawberry juice
- ½ ounce unflavored gelatin This is 2 of the envelopes if you bought the gelatin in a 1 ounce box containing 4 small packages.
- 2 to 4 Tablespoons sugar (optional)
- 1 ½ cups Prosecco Champagne, Cava or Sparkling wine will also work
- Spread out jello shot cups on a cookie sheet and set aside.
- Pour 1/2 cup of the white cranberry strawberry juice into a bowl. Using a bowl with a pouring lip will make it easier to fill the jello shot cups later.
- Sprinkle the unflavored gelatin over the top and set it aside to allow the gelatin to bloom.
- Add the rest of the white cranberry strawberry juice to the saucepan and heat over medium-high heat.
- Remove the pot from the heat immediately after it starts boiling.
- Mix the hot juice into the bowl with juice and gelatin mixture. Stir until all of the gelatin has dissolved.
- (optional) If you want a sweeter jello shot, add the sugar to the bowl and stir until it has dissolved.
- Add the champagne to the bowl and mix briefly to combine. You don’t want to stir it too much or it will lose all of its fizz.
- Pour the champagne mixture into the jello shot cups on the cookie sheet.
- Chill until set, usually about 4 hours. The jello shots can be stored in the refrigerator for up to 3 days before serving.
- Serve with a mini tasting spoon for easier eating.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have you tried our pink champagne jello shots recipe? Rate it in the comments section below.
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This post was originally published on December 19, 2018 but was updated with new content on March 8, 2023.
Do you have to put lids on the shot glasses? Will they lose the bubbles if you don’t?
Hi Lainie…I haven’t tried making them without the lids so I can’t say for sure. Maybe you could cover the tray of shot glasses with foil or plastic wrap while they’re cooling? Then take it off once they’re set.
I think the lids will just keep the shots from forming that film over the jello if it’s not covered. Also good for stacking if your making plenty for a party.
How much Knox Gelatine is needed? I bought a box with 4 envelopes; the box says Net WT 1 oz. I am guessing then each envelope is only 1/4 oz? If that is the case, I’d need 3 boxes of gelatin, or 9 envelopes. Hoping this is bad math! 🙂
Hi Karen…it depends on how many jello shots you want to make. The recipe as it is uses 2 of those 1/4 oz envelopes to make 16 jello shots.
So you could double the recipe to use all 4 of the gelatin envelopes in the box and get about 32 jello shots. Hope that helps!
I did my math the way Wanda did. My Jello shots came out waaaay to firm. I think you need to fix it to say Two OF the 1/4oz gelatin packets like you just did in the comment. Here I go again. Tastes good though!
Sorry for the confusion. I’ll try to make the wording clearer.
Yes it does – thank you. I goofed unfortunately! I’ll have to give these another go. Much appreciated!
How far ahead of time can you make these. The day before?
Hi Wendy…a day or two before would be fine.
Do you think it would work if I just used a pink Rose instead of the juice and prosecco?
Hi Miriam…it should work, but I would test it first just to make sure you like the taste.
Can you use flavored jello instead of the juice and unflavored jello?
Hi Chrissy…Flavored jello would work but I think it would overpower the taste of the champagne. If you don’t care too much about that, then it would be easier to make them that way 🙂
Hi do you stir in the jello packets into the cold juice when you sprinkle it over or just leave it as is
Hi Alexia…sorry, I should have made that clearer. Don’t stir after you have sprinkled the gelatin over the juice. It needs to stand for a few minutes to give it time to activate.
So, we don’t have that juice in Norway. Any substitute suggestions? Like, mixing ordinary cranberry juice with strawberry juice? Or just use one of them?
Hi Malin…I think mixing either the combination cranberry & strawberry juice or just strawberry juice with it would be good. The cranberry juice by itself might be a little too tart (and more red than pink).
This did not work at all for me. It’s been 6 hours and the jello hasn’t hardened at all. I followed the instructions to a T. Aren’t you supposed to boil the gelatin or add cold water at the end? I’ve read the instructions over but I feel like I’m missing a step here.
Hi Jules…I’m sorry the jello shots didn’t work for you. Unflavored gelatin should be sprinkled over cold water and left to stand for a few minutes. It should puff up and then you can stir it in. Mixing it with hot water or stirring it too much can cause it not to set. (Boiling and adding cold water is what you do with a box of Jello, which is different).
I have a question…would this recipe still work if I let the jello set it in a pan and add edible gold glitter? I was hoping to have the dish set and then cut it into squares and serve it that way.
Hi Alison…yes, the champagne jello shots should will work in a pan as well.