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- 1 1/2 cups, divided white cranberry strawberry juice
- 2 1/4 ounce envelopes unflavored gelatin
- 2 to 4 Tablespoons sugar (optional)
- 1 1/2 cups Prosecco Champagne, Cava or Sparkling wine will also work
- Spread out jello shot cups on a cookie sheet and set aside.
- Pour 1/2 cup of the white cranberry strawberry juice into a bowl. Using a bowl with a pouring lip will make it easier to fill the jello shot cups later.
- Sprinkle the unflavored gelatin over the top and set it aside to allow the gelatin to bloom.
- Add the rest of the white cranberry strawberry juice to the saucepan and heat over medium-high heat.
- Remove the pot from the heat immediately after it starts boiling.
- Mix the hot juice into the bowl with juice and gelatin mixture. Stir until all of the gelatin has dissolved.
- (optional) If you want a sweeter jello shot, add the sugar to the bowl and stir until it has dissolved.
- Add the champagne to the bowl and mix briefly to combine. You don't want to stir it too much or it will lose all of its fizz.
- Pour the champagne mixture into the jello shot cups on the cookie sheet.
- Chill until set, usually about 4 hours. The jello shots can be stored in the refrigerator for up to 3 days before serving.
- Serve with a mini tasting spoon for easier eating.
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