Who remembers the dixie cup filled jello shots from college past? If you are like me, you are trying to forget them, right? Well, I’ve decided that we need to bring them back, with a lot more class and make them with two of my favorites, champagne and chambord to make a Raspberry Champagne Jello Shots.
With all the parties and gathering around the holidays and New Years, I was determined to make something that would be fun and fabulous and not terribly difficult.
I worked through this recipe and came up with something I think all champagne lovers are going to enjoy.
If you have not repressed all those jello shot memories from back in the day, you will remember the jello shots were served in dixie cups so that you could rip away the edges of the cup to get to your shot. Jello tends to stick to the sides making them quite messy.
I’m excited to be using the Demarle at Home Straight Muffin Tray for this recipe because they are completely non-stick. No need to spray, and with one run of a butter knife around the edge of the jello shots, they fell out of the pan and look great! So no serving in a silly cup!
Here is some more information on the awesome muffin trays
Here is how I made these little beauties.
- 8 oz.Champagne or Prosecco
- 4 oz. Chamord – Raspberry Liqueur
- 2 oz. Cranberry juice
- 2 oz. Simple Syrup
- 2 packages Knox Gelatin
- Dusting Sugar (optional)
In a shaker (here is my favorite), mix the simple syrup and cranberry juice and then pour into a medium sauce pan. Add the gelatin and then heat on medium until the gelatin is full disolved (2-3 minutes).
Removed from the heat and pour into a bowl and then mix in your Champagne and Chambord. Once mixed up, pour into a 1-2 tablespoons into each of the muffin cups. Place muffin tray into the refrigerator for a few hours or overnight. Run a butter knife along the outside of the jello shot and they will pop right out. If you are feeling extra fancy, you can sprinkle some dusting sugar over the top for added sweetness.