Sparkling Champagne Jello Flutes
Author: Alexandra
Serves: 4 (5 oz) Flutes
- ½ cup Water
- 1 (0.25oz) envelope Unflavored Gelatin
- 1½ cups Champagne or Spumante
- ½ cup Ginger Ale
- Edible Gold Sugar
- Whipped Cream
- Gold Nonpareils (optional)
- Bring water to a boil
- Gently stir gelatin into boiling water until dissolved
- In a separate bowl, pour Champagne and Ginger Ale
- Add gelatin mixture to Champagne and Ginger Ale, and gently stir
- Add 2 tsp Edible Sugar
- Allow mixture to sit about 1 hour, stirring occasionally
- Once the sugar is incorporated into the mixture and no longer settles on the bottom, pour into champagne flutes
- Chill until firm
- Top with whipped cream
- Sprinkle with Edible Sugar or Nonpareils
- Serve cold
Recipe by Me and Annabel Lee at https://www.meandannabellee.com/sparkling-champagne-jello-flutes/
3.5.3226