Champagne Jello Shots

Ingredients

Champagne 450 ml

Sugar 1 tbsp

Gelatin 30 g

In a saucepan, combine 300 ml of champagne with the sugar and gelatin. Let sit for 2 minutes to soften the gelatin.

Place the saucepan over low heat and simmer for 2-3 minutes, stirring constantly, until the gelatin is completely dissolved. Remove from heat and pour in the remaining 150 ml of champagne. Stir. Pour the mixture into a mold and freeze for at least an hour.

To remove the jelly from the mold, dip the mold in warm water and run a knife along the sides of the mold. Then carefully turn the mold over. Cut into small squares with a sharp knife. Sprinkle with sugar and glitter. Insert festive skewers.

Enjoy!