Champagne Jello Shots

Ingredients

• 1 1/2 cups champagne or prosecco - divided (345ml)
• 2 Tbsp fresh lemon juice (30ml)
• 1/3 cup granulated sugar (66g)
• 5 tsp or 2 envelopes unflavored powdered gelatin (14g)
• 1/2 cup vodka (120ml)
• edible glitter - optional
• Loaf Pan
• Saucepan

Instructions

1. 1

   Grease an 8.5x4.5-inch loaf pan with nonstick spray and set aside.

2. 2

   Add 1 cup of champagne, 2 Tbsp fresh lemon juice, and 1/3 cup granulated sugar into a medium sauce pan. Stir until combined.

3. 3

   Sprinkle 5 tsp or 2 envelopes of unflavored, powdered gelatin over the top of the champagne mixture. Gently stir the gelatin into the champagne mixture, then let the mixture sit for a couple minutes to allow the gelatin to bloom. This will hydrate the gelatin and make sure that the jello shots set properly.

4. 4

   Heat the mixture over a low heat for 2-4 minutes, stirring occasionally to help dissolve the gelatin.

5. 5

   Once the gelatin has fully dissolved, remove the sauce pan from heat and place it directly in the fridge to cool for about 5 minutes. Once cooled, stir in the remaining 1/2 cup of champagne and 1/2 cup of vodka.

6. 6

   Pour the mixture into the prepared loaf pan and place in the fridge to chill for at least 2 hours, or overnight. I usually leave the pan uncovered but you can cover it with plastic wrap if you want.

7. 7

   When you're ready to enjoy these champagne jello shots, run an offset spatula or butter knife around the edge of the pan to help loosen the jello.

8. 8

   Flip the pan upside down onto a piece of parchment paper or cutting board to release the jello shots. The jello should easily release from the pan, but if it doesn't, try running hot water over the outer edge of the pan.

9. 9

   Use a sharp knife to cut the jello block into 18 squares and enjoy! If desired, you can also top your jello shots with a sprinkle of edible glitter or luster dust.