Champagne Jello Shots

"this recipe makes ***1 batch*** of only 1 color. A cute sophisticated jello shot...great for intimate dinner parties or new years eve! make any flavor your heart desires. I usually double the recipe and make 2 different colors and get a small cookie cutter like a circle or star ect....I alternate the colors by stacking them on top of each other in a little bit bigger than a shot glass (disposable) or clear mini cups I stack about 3-4 in each. everyone seems to love em'"
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
Ready In:
13hrs
Ingredients:
4
Serves:
4-6
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ingredients

  • 1 (3 ounce) box Jello gelatin (any flavor)
  • 2 individual packets unflavored gelatin
  • 1 cup fruit juice (any flavor) or 1 cup pineapple juice, cold
  • 1 23 cups champagne
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directions

  • Line a 13 x 9 baking pan with nonstick foil.
  • have ready any shape cookie cutters.
  • put flavored jello in a meduim bowl set aside.
  • sprinkle unflavored gelatin over fruit juice in a small saucepan
  • let stand 1 minute
  • stir over low heat 2-3 min till gelatin granules completely dissolve.
  • add to flavored jello stir 3 min till dissolved.
  • stir in champagne.
  • pour into baking pan and refrigerate 3 hours till firm
  • lift foil from pan using cookie cutters to cut shapes through gelatin
  • stack the different jello flavors in a cup alternating (if you have made two different fllavors of jello, meaning making two separate batches).

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Reviews

  1. I'm delighted how fizzy and true to the champagne flavor this recipe is! I used Island Pineapple Jell-O and pineapple juice. It turned out great! The mix was a little too bubbly after adding the champagne so I scooped the froth off before pouring in to molds. I think it would have been fine to pour even without de-frothing.
     
  2. These were very interesting! They had a strange texture from the bubbly, but not strange enough to ruin the taste! I put them in dixie cups rather than make shapes. Made with lime jello and white grape juice. I am excited to try them again with other flavors!
     
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RECIPE SUBMITTED BY

I WORK FOR KAISER PERMANENTE HOSPITAL IN THE OB/GYN DEPT. I FEEL LIKE I LIVE MORE THERE THAN I DO AT HOME. I HAD MY SON 7 YEARS AGO SO I WAS A STAY AT HOME MOM FOR A FEW YEARS AND STARTED COOKING MY HEART OUT! I HAVE ALWAYS LOVED TO COOK, IT HAS ALWAYS FACINATED ME...MY FATHER ACTUALLY TAUGHT ME AT A YOUNG AGE. MY MOTHER WAS AN R.N. AND WAS ALWAYS AT WORK. AND SHE STILL CAN'T COOK FOR THE LIFE OF HER, BLESS HER HEART SHE EVEN BURNS TOAST!!! SO I WAS DETERMINED AT A YOUNG AGE THAT IF I EVER CHOSE MEDICINE AS A CAREER I WOULD COOK AND BE GOOD AT IT!!! SO HERE I AM, MOST NEW FRIENDS OF MINE DON'T BELIEVE MY COOKING SKILLS WHEN THEY COME OVER FOR DINNER OR ON OCCASION WHEN I BRING A TREAT TO WORK THAT I MADE IT!! THEY THINK IT WAS STORE BOUGHT OR IT'S TAKE OUT, EVEN MY OWN MOTHER! SHE IS ALWAYS DIGGING IN MY TRASH TO FIND TAKE-OUT BOXES ..I ACTUALLY START PUTTING RECIPES IN THE COMPUTER INSTEAD OF ALL OVER MY HOUSE, THERE IS A RECIPE IN EVERY PART OF MY HOUSE AND MY FRIENDS THINK I HAVE A PROBLEM I JUST LIKE IT, IT'S MY HOBBIE SO ENJOY!!!!
 
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