Champagne Jelly Shots


  • 360ml champagne
  • 3 tablespoons sugar
  • 3 envelopes gelatin
  • 60ml lemon vodka
  • shimmer sprinkles


  • Grease a loaf pan with non-stick cooking spray and set aside.
  • Combine 300ml champagne and the sugar in a medium saucepan.
  • Sprinkle the gelatin on top and let it bloom for two minutes.
  • Heat mixture over low heat stirring until the gelatin has completely dissolved.
  • Remove the mixture from the heat.
  • Stir in remaining 60ml of champagne and 60ml of lemon vodka.
  • Pour mixture into the prepared loaf pan and place into the refrigerator for 3 hours.
  • Check jelly has set and flip onto a parchment paper-lined cutting board and slice into squares or cut with a cookie cutter.
  • Top with sprinkles before serving

(Alternatively, You can set mixture in small individual shot glasses to save time cutting the jelly into shapes.)