Champagne/Rosé Jello Shots

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.

@thembitv_

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

♬ original sound – Thembi

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.

Key Tips:

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.