Recipe courtesy of Victoria Belanger
Recipe courtesy of Victoria Belanger
Watch how to make this recipe.
Champagne and Strawberry Shots
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr 20 min
- Cook: 5 min
- Yield: 40 strawberry shots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 16
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Who says gelatin shots can't be romantic? This bite-size take on the classic elegant combination is sure to spark that summer romance... or, at the very least, impress your friends at your next brunch party.
- Level: Easy
- Total: 1 hr 30 min
- Prep: 5 min
- Inactive: 1 hr 20 min
- Cook: 5 min
- Yield: 40 strawberry shots
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 16
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
Directions
Special equipment:
a strawberry huller or small melon baller- Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
- Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
- Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
- Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
- Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.
