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Pretty Pink Champagne Jello Shots

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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.

Pink champagne jello shots recipe

Pink Champagne Jello Shots Recipe

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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 jello shots recipe definitely checks all those boxes.

Plus, it has the added benefits that you can make jello shots ahead of time and they are really easy to serve (no spills!)

With all of that going for them, pink champagne jello shots are definitely at the top of my list of favorite party cocktails…even for more elegant affairs.


Pink champagne jello shots recipe supplies

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.

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 don’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:

– cookie sheet (optional)
– 16 2-oz jello shot cups*
– measuring cup
– mixing bowl
– saucepan
mini tasting spoons* (optional)

How To Make Pink Champagne Jello Shots

Gelatin and juice for pink champagne jello shots recipe

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 1/4 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 1/4 ounce of gelatin.)

Pour 1/2 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.

Heating the juice for pink champagne jello shots

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.

Mixing gelatin mixture for pink champagne jello shots recipe

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 jello 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.

Pink champagne jello shots in jello shot cups on a cookie sheet

Then pour into jello 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 Jello Shots?

Pink champagne jello shots with pop, fizz, clink toothpicks

My favorite way to serve any kind of jello shots is in 2 ounce jello shot cups.*

However, not all jello shot cups are created equal. Most are wide and short, and of course they do the job.

Tall jello shot cups*

But I really prefer these taller jello shot cups* that look like real shot glasses.

When you have really pretty jello shots like these pink champagne ones, the taller height shows off the color so much better. You can actually see the bubbles in the jello!

Pink champagne jello shot in a jello shot cup served with a mini spoon

I also like to serve my jello 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:

Pretty Pink Champagne Jello Shots

These pink champagne jello shots are so elegant you can serve them at any event, and so tasty you'll want them at all your events.
4.7 from 20 votes
Prep Time 10 mins
Cooling Time 4 hrs
Total Time 4 hrs 10 mins
Course Drinks
Cuisine American
Servings 16 jello shots
Calories 24 kcal


  • 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.


Putting the jello shot cups on a cookie sheet makes it easier to transport them to and from the refrigerator, and also catches any spills.
Using a bowl with a pouring lip makes it easier to fill the jello shot cups.
These jello shots are not as sweet as some people expect. If your crowd prefers them sweet, add more sugar to taste.


Serving: 1 jello shotCalories: 24 kcalCarbohydrates: 2.3 gProtein: 3.4 gSodium: 8.1 mgSugar: 2.2 g
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. Do you have to put lids on the shot glasses? Will they lose the bubbles if you don’t?

    1. Wanda Simone says:

      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.

  2. 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! 🙂

    1. Wanda Simone says:

      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!

    2. Mailee Cha says:

      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!

      1. Wanda Simone says:

        Sorry for the confusion. I’ll try to make the wording clearer.

  3. Yes it does – thank you. I goofed unfortunately! I’ll have to give these another go. Much appreciated!

  4. How far ahead of time can you make these. The day before?

    1. Wanda Simone says:

      Hi Wendy…a day or two before would be fine.

  5. Miriam Rosales Gonzalez says:

    Do you think it would work if I just used a pink Rose instead of the juice and prosecco?

    1. Wanda Simone says:

      Hi Miriam…it should work, but I would test it first just to make sure you like the taste.

  6. Chrissy Dillon says:

    Can you use flavored jello instead of the juice and unflavored jello?

    1. Wanda Simone says:

      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 🙂

  7. Hi do you stir in the jello packets into the cold juice when you sprinkle it over or just leave it as is

    1. Wanda Simone says:

      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.

  8. 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?

    1. Wanda Simone says:

      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).