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.
Prep Time 10minutes
Cooling Time 4hours
Total Time 4hours10minutes
Servings 16jello shots
1 1/2cups, dividedwhite cranberry strawberry juice
1/2ounce unflavored gelatinThis is 2 of the envelopes if you bought the gelatin in a 1 ounce box containing 4 small packages.
2 to 4Tablespoonssugar(optional)
1 1/2cupsProseccoChampagne, 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.