Champagne Jello
Go retro with this Champagne Jello recipe! Whether you enjoy your sparkling wine gelatin as a palate cleanser for a holiday dinner or Champagne jello shots at a New Years Eve party, the recipe takes just 10 minutes to set up, and the festive flavor is perfect for any celebration.
Read on for all the tips and tricks for picking the right sparkling wine and for making alcoholic jello. Or just grab your bubbly, hit that Jump to Recipe button, and let’s make Champagne gelatin!
Ingredients
The key ingredient in this Champagne jello recipe is, of course, the sparkling wine. As with any time you’re cooking with wine, it’s best to use a bottle you’d actually drink but not a prized bottle. Save the vintage Champagne for your celebration toast or as an accompaniment to a passion fruit martini.
Personally I like a Prosecco or a pink sparkling wine made in the champenoise style. And my tasters liked the amount residual sugar found in a brut (plus the added sugar in the recipe) to be perfect in this recipe. Feel free to adjust the sugar up or down if you are using a drier or sweeter sparkling wine, or if you like a sweeter jello.
If you want to learn more, read about sparkling wines and the difference between Champagne and Prosecco.
A touch of freshly squeezed lemon juice provides a sour balance to the sweet in your cocktail jello.
Gelatin Note: Gelatin is derived from animal collagen and is not vegetarian.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Sangria jello! Use sparkling wine or any white wine, and add chopped grapes, chopped cherries, or your favorite fruit.
Recipe tips and tricks
There are only a few key steps to making jello with Champagne. Otherwise it comes together quickly but needs a few hours of chilling in the fridge.
Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the water. Let it sit for 5 to 10 minutes to hydrate. This step ensures the gelatin dissolves smoothly and evenly in the sparkling wine. Skipping this step can result in lumpy jello!
Combine the sparkling wine, lemon juice, and sugar in a small pot. Warm over low heat, stirring until the sugar dissolves. Do not let it boil.
You’re probably not making Champagne jello shots to get drunk at a fraternity party, but there’s no point in boiling off what small amount of alcohol would boil off. And adding gelatin to boiling liquid will reduce it’s ability to set your sparkling wine jello.
Remove the pot from the heat. Stir the bloomed gelatin into the warm champagne mixture until fully dissolved. Pour your Champagne jello into serving glasses or a greased pan or silicone molds for Champagne jello shots and refrigerate three to four hours until firm.
Recipe FAQs
Store Champagne jello covered, in the refrigerator, for three to five days. Homemade jello is best within the first day after you make it as the texture may change with the dehydrating nature of refrigeration.
There are vegetarian things that can gelatinize – agar agar, for one – but I have never tried making this sparkling wine jello recipe with it.
Related sparkling wine cocktails
Love Champagne? Check out other sparkling wine cocktails from the Ugly Duckling Bakery archives like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Love cocktails and want to explore more? Read all about classic cocktails and bartender basics, check out my list of essential bar tools for cocktails at home, and join this year’s 52 weeks of cocktails challenge!
Recipe
Champagne Jello
Ingredients
- 1 packet (about 2 teaspoons or ¼ ounce) powdered gelatin
- 1 cup (240 milliliters) Champagne or other sparkling wine
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
Instructions
- Sprinkle the gelatin over ¼ cup of cold water in a small bowl and let it soften for five to ten minutes.1 packet (about 2 teaspoons or ¼ ounce) powdered gelatin
- Add the Champagne, sugar, and lemon juice to a small pot, and heat over low heat until the sugar has dissolved. Do not let the mixture boil.1 cup (240 milliliters) Champagne or other sparkling wine, ¼ cup (50 grams) granulated sugar, 1 tablespoon lemon juice
- Turn off the heat and add the softened gelatin to the pot. Stir until the gelatin has completely dissolved into the sparkling wine mixture.
- Pour your Champagne jello into your desired containers and chill for at least three to four hours and firmly set.
Notes
Nutrition
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