Three Ingredient Champagne Jello Shots
Level up your celebrations with these bright, bubbly, and perfectly pop-able champagne jello shots! Slightly sweet and delightfully effervescent these little bites are perfect for a crowd.
Servings: 16 servings
Calories: 49kcal
Equipment
- 9x9 Square Pan
- Small Saucepan
- Measuring Cups
Ingredients
- 3 cups champagne or sparkling wine (or one standard 750 milliliter bottle which is 25 ounces)
- ½ ounce unflavored gelatin (or 2 envelops of Knox unflavored gelatin)
- ½ cup granulated sugar (or less, to taste)
Instructions
- Lightly coat a 9x9 square baking pan with cooking spray and set aside.
- In a large measuring cup (such as a 4-cup measure), slowly add ½ cup of champagne and sprinkle the gelatin over the top (going slowly helps to retain the bubbles in the wine). Allow the gelatin to bloom for 5 minutes.
- While the gelatin blooms, add another ½ cup champagne and ½ cup granulated sugar to a small saucepan. Set over low heat and cook until sugar is just dissolved, about 5 minutes. Stir only occasionally, as you want to retain the bubbles of the wine.
- While the champagne syrup is quite warm but not too hot, pour over the bloomed gelatin. Stir slowly, until the gelatin is fully dissolved.
- Pour the remaining 2 cups (or the rest of the bottle of champagne) into the gelatin mixture, mixing until well combined.
- Slowly pour the champagne jello into the prepared pan (I like to rest a spoon on the edge and pour over so as to avoid losing bubbles).
- Chill in fridge until shots are set, at least 4 hours, preferably overnight.
- When ready to serve, coat a sharp knife in cooking spray and cut into squares. Enjoy!
Video
Nutrition
Serving: 1square | Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.02g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 5mg | Potassium: 39mg | Sugar: 7g | Calcium: 5mg | Iron: 0.2mg