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.
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.