Edible glittercrystallized sugar or star sprinkles
Instructions
Place about 20 plastic shot glasses onto a baking sheet. Set aside.
In a medium saucepan, combine the champagne, granulated sugar, and lemon juice. Sprinkle the gelatin on top of the mixture, but DO NOT MIX. Allow it to bloom for 3 minutes.
Heat the saucepan over medium-low heat. Stir continuously until the gelatin is fully dissolved. Do not allow it to come to a boil.
Remove from heat. Stir in the ginger ale, allow the fizzing to stop before pouring it into plastic cups. This is easiest to do if you can use a container with a spout. Cover the containers with covers, but make sure that the liquid doesn’t touch the lid.
Place pan in the refrigerator for up to 3 hours to fully set.
Before serving, sprinkle glitter or sprinkles on top.
Notes
It’s best to add the sprinkles after the jello is set, preferably just before serving. The sprinkles will absorb the moisture from the jello so you don’t want to add it too early.HOW TO SERVEPlace the shots in an airtight container and refrigerate for up to 4 days.If you use a large container, put thin cardboard between the layers of shots.Jello shots should not be frozen. Freezing destroys the chemical structure of gelatin and causes it to crystallize and expand. They will not have the proper texture and flavor when thawed.