These champagne/rosé jello shots are an absolute must-have at your next get-together! Be it a kickback, a party, pre-game, BBQ, girls-night-in, or what have you, they are the perfect touch to add to the festivities. In addition, if you need an idea for something to bring as a guest the next time you’re invited somewhere, look no further.
I go back and forth between calling them champagne jello shots and rosé jello shots because I typically make champagne ones, but I decided to switch things up and make rosé ones this time around–and they tasted just as good.
You can use any champagne, rosé, or sparkling wine! So bomb Ingredients are outlined in the video but I linked full step-by-step directions ✨ #HostingTips #HostingMustHaves #ChampagneJelloShots #RoseJelloShots #ThembiTip #CasaThembi
Key Things You’ll Need:
Unflavored gelatin: When some of you think jello shots, I’m sure you think multi-colored, multi-flavored, extra vodka’d out. The key in this champagne/rosé jello shots recipe however, is unflavored gelatin. One, the opaque color adds a level of class to the dish and blends in perfectly with any decor, and most importantly, the plain flavor of the gelatin really brings out the champagne/rosé taste.
Champagne: You can use regular champagne, rosé, or sparkling wine for this recipe. Whichever you prefer best, and you can even mix and match your servings.
Condiment cups: Granted, you can use regular shot glasses, jello cubes, or anything else to shape and make these, but I highly recommend condiment or plastic cups with a cover. Having lids on each individual shot is a game changer for me as it really personalizes the experience. It’s a seamless process when transferring them in and out of the fridge, and most importantly, easy to transport if you’re moving around food/drink decor stations or simply taking them over to your friend’s place.
Do Not Boil: When you’re heating the mixture and whisking it until the gelatin dissolves, it is very important to ensure that the mix does not boil. If it starts to boil, you’ll notice some lumps or clusters forming in the mixture, and I’d hate for your guests to find one of those as they take their next shot.
Setting Time: For the jello to jello, you have to allow it the appropriate amount of time to set, or you’ll have a half liquid, unfinished mess. I recommend a good 3 hours at the very least and keeping them cool and refrigerated until it’s time to take them out. I personally still like to keep them on ice after the fact for a nice chill.
Rosé Jello Shots
- medium pot / saucepan
- measuring cups
- 40 - 45 1 oz condiment cups with lids
- 2 cups rosé / champagne / sparkling wine
- 2 tbsp sugar
- 4 tbsp or 4 envelopes unflavored gelatin
- 2 cups sparkling wine
- Add the sugar and rosé (you can also use champagne or sparkling wine) to a mid sized pot or saucepan
- Drizzle the gelatin on top of the mixture and let it sit and bloom for 2 minutes without stirring
- Heat the mix on low heat and whisk until the sugar and gelatin are dissolved -- DO NOT BOIL
- Once dissolved, remove the pot from the heat and mix in the sparkling wine
- Pour the mixture into the condiment cups or shot glasses and place them into the fridge to set for a minimum of 3 hours or until set