Easy Champagne Jello Shots

Three champagne coupes filled with jello cubes.

5 from 1 vote

Easy Champagne Jello Shots

Is there a better way to toast any celebration than with these lovely little champagne jello shots? Set aside 10 minutes for prep, then forget about them until you're ready to serve them up as very fun little bites for guests. Plus, you need only FIVE ingredients.

Prep Time5

Cook Time5

Setting time1

Total Time1 10

Course: Drinks

Cuisine: American

Keyword: jello shots

Servings: servings

Calories: 56kcal

Author: Kate Phillips

Ingredients

For the champagne jello shots -

16 sheets of gelatin or 4 tablespoons powdered gelatin
1 bottle champagne or prosecco, 750ml/25oz
½ cup white granulated sugar
½ cup lemon juice from roughly 2 large lemons
½ cup gin or vodka

Optional, to serve -

Edible gold leaf

Instructions

Soak the gelatin. Skip this step if you're using powdered gelatin.
Add your gelatin sheets to a bowl of cold water, pressing down so that the gelatin is immersed in the water. Leave to soak and soften for about 5 minutes.
Mix the alcohol.
Pour the champagne into a large saucepan, along with ½ cup of sugar, ½ cup of lemon juice, and ½ cup of gin. Set it over low heat and stir for a few minutes, until the sugar has dissolved.
Add the gelatin.
Squeeze any excess liquid from your gelatin sheets, then add them to the champagne mixture and whisk as they melt into the liquid.
Once it's all incorporated, remove the pot from the heat (this will only take a minute or two).
Set the jello.
You can do this in a couple of different ways - either pour the whole mixture into a dish, then set and slice into squares to serve, or, you can pour the mixture into individual shot glasses.
If you're using a large dish: line it with two layers of clingfilm (this will make the jello easy to get out once it's set). I like to use a square 10" x 10" baking dish but you can use whatever you have - just try not to use anything too large as the jello will be too thin. Pour the mixture into the lined dish, then carefully transfer it to the fridge to set.
If you're using individual shot glasses: give them a very light spray with neutral oil (you don't have to do this but you'll find them tricky to get out of the glasses when you serve them - so you'll want to give your guests spoons to scoop the jello out). Divide the mixture between your glasses, then pop them onto a tray and transfer them to the fridge to set.
Garnish and serve.
Once the jello has set, remove it from the fridge and (if you've set it in a large dish) slice it into cubes. I like to serve them in champagne coupes, for people to help themselves from.
A scattering of edible gold dust or leaf gives them a lovely celebratory touch, but you can skip that if you can't find any.

Notes

STORAGE INSTRUCTIONS: You can make the jello shots a couple of days before you want to serve them - then just slice into cubes when you're ready to serve. Leftovers will keep for a few days in the fridge.

INGREDIENT NOTES: Prosecco or another sparkling wine is great to use instead of champagne, and you can swap gin for vodka.

Nutrition