These gold champagne jello shots are the perfect addition to any event that requires something a little extra special.
Prep Time 10minutes
Cooling Time 4hours
Total Time 4hours10minutes
Servings 16jello shots
cookie sheet (optional)
16 2-oz jello shot cups
Mini tasting spoons (optional)
1 ½cups (divided)white cranberry juice
21/4 ounce envelopesunflavored gelatin
1 ½cupsChampagneProsecco, Cava or any other kind of sparkling wine will also work
Spread out jello shot cups on a cookie sheet and set aside.
Pour 1/2 cup of cold white cranberry juice into a bowl.
Sprinkle 2 envelopes (or 1/2 ounce) of unflavored gelatin over the top and set it aside to allow the gelatin to bloom.
Add the rest (1 cup) of the white cranberry juice to the saucepan and heat over medium-high heat.
Remove the pot from the heat immediately after it starts boiling.
Add the hot juice into the bowl with the cold juice and gelatin mixture.
Stir until all of the gelatin has dissolved. This could take a couple of minutes. Read the directions on your gelatin package for the recommended amount of time.
Add 1 1/2 cups of champagne to the bowl and mix briefly to combine. Don't 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.
Just before serving, sprinkle the tops of the jello shots with gold sugar.
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 that sweet. If you prefer, you can add 1 or 2 Tablespoons of extra sugar in with the hot cranberry juice to made them sweeter.