Champagne Jello Shots Food

CHAMPAGNE JELLO SHOTS

Steps:

• 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).

CHAMPAGNE JELLY

Steps:

• Sterilize 5 half-pint jars. Set aside.
• Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
• Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

CHAMPAGNE JELLO SHOTS RECIPE - (4.5/5)

Steps:

• In a small saucepan add Champagne and 2 ounces of the lemon-lime soda. Heat until simmering and add the gelatin, stirring until it's dissolved. Do not let the mixture boil, you're just letting the gelatin dissolve. Remove from heat and add in remaining lemon-lime soda. If you want to add color, simply add a few drops of food color and stir. Add jello to small single-serving containers or a small baking dish. You can also add your jello to a silicone ice tray if you own one. That is what we used. Chill for several hours or until set and enjoy!

FRENCH 75 JELL-O® SHOTS

Steps:

• Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
• Refrigerate until set, about 4 hours.
• Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
• Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
• Return to the refrigerator and chill until set, about 4 hours.