- 1 (750 ml) bottle sparkling wine
- 9 packages unflavored powdered gelatin
- 5 cups ginger beer
- 3 tablespoons sugar
In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set.