Champagne Jello Shots
Yield: champagne Jello shots
Ingredients
- 1 cup sparkling cider
- 2 packets gelatin ½ ounce total
- ¾ cup sweet sparkling wine
- ¼ cup vodka
- blueberries or raspberries optional
- gold sanding sugar for garnish
Special Equipment
- silicone mold
Instructions
- Put gelatin in a medium heatproof bowl. Bring sparkling cider to a boil, then pour over gelatin and stir until completely dissolved, about 2 minutes. Let cool to room temperature.
- Stir in vodka and champagne.
- Place 2 blueberries into each mini muffin cavity. Pour champagne-gelatin mixture over blueberries to near top of muffin cavity. Chill for 3-4 hours.
- When ready to turn out champagne Jello shots, dip bottom of pan into hot water for 5 seconds. Run a sharp paring knife or toothpick around the edge of the Jello shots to loosen, then pop out out onto a a wax-paper-lined surface or plate. See note.
- Sprinkle with sanding sugars and serve. Keep chilled until serving.
Notes
If using a silicone mini muffin pan, you may not need to dip your pan into hot water before unmolding.
To do so, fill a jellyroll pan with hot water halfway up the sides then place the muffin mold into the hot water for a few seconds. Run toothpicks or a paring knife around the edge of each champagne Jello shot to loosen then pop out by pressing on the bottom of the mold or placing a baking sheet over the muffin pan and flip. Press on bottoms of molds to help pop shots out.
Nutrition
Calories: 17cal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Total Carbs: 1g | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg