Ingredients

• 25.4 oz Champagne
• ½ cup Simple Syrup
• 1 tsp Lemon Juice
• 2 Unflavored Gelatin Packets
• Edible Gold Glitter

Instructions

1. Place 18 plastic soufflé cups on a large plate or tray. Set aside.
2. Pour 2 cups of champagne into a large saucepan.
3. Add ½ cup of simple syrup and 1 teaspoon of lemon juice and stir.
4. Sprinkle the 2 unflavored gelatin packets on top of the champagne mixture and allow it to “pillow” for 3-5 minutes.
5. Place the pan on the stovetop under medium heat and heat the liquid up until the gelatin is completely dissolved. Remove from heat. Allow the jello shots to cool for 3-4 minutes.
6. Pour remaining cold champagne into the saucepan and stir well to distribute.
7. Pour the liquid champagne gelatin into the prepared soufflé cups, filling up to the top of each cup.
8. Place in refrigerator to set, approximately 4 hours. (If you are not serving the gelatin shots right away, you can place lids on the cups until you are ready to serve.)
9. Before serving, sprinkle edible gold glitter on top of each champagne jello shot and serve immediately. The glitter eventually bleeds into the gelatin after about ½ an hour so be sure to complete this step right before serving!