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Sparkling Jelly Shots recipe

Sparkling Jelly Shots recipe

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  • Dish type
  • Dessert

For a fun and delicious treat over the festive season, try making Hartley's Strawberry Jelly with Champagne or sparkling wine instead of water. You can even add diced strawberries and top with whipped cream for an extra special celebration.

Hertfordshire, England, UK

139 people made this

IngredientsServes: 8

  • Hartley's Strawberry Tablet or Hartley's Strawberry Sugar Free Jelly
  • Champagne or sparkling white wine

MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min

  1. Using Hartley's Tablet Jelly or Hartley's Sugar Free Jelly, dissolve jelly in 150ml of hot water.
  2. Make as directed on the pack but use Champagne or sparkling white wine rather than cold water, pour into shot glasses and leave to set in the fridge for 1 hour.

Make it non-alcoholic

For a children's party why not replace the champagne or sparkling white wine with lemonade.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

These went down a treat at New Years Eve-03 Jan 2011

Great fun to make and eat out of tiny glasses. I used white grape Shloer for the kids.-23 Dec 2010

Made it more kid friendly.I used white grape Shloer so I could serve it as a kids dessert.-23 Dec 2010

A jello shot is flavored jello infused with some sort of spirit or alcohol. When it comes to jello shots the possibilities are almost endless! You can pair almost any flavor jello with almost any type of alcohol, and when it comes to alcohol you can add a little or a lot! How much you use depends on the kind of party you want to have!

Blueberry martini jelly shots

You have every reason to throw a party. There are signs of diplomatic progress in North Korea, America’s Team is undefeated, and both the Sex Pistols and Spice Girls are getting back together (though not to form one band).

But the best reason of all is to show off edible cocktails -- gorgeous jiggly cubes or slices or pyramids that you serve like hors d’oeuvres. They’re making a splash at bars and restaurants and on the party circuit. Everybody’s doing it. They’re passed around on platters at parties, featured on tasting menus or incorporated into desserts.

We’re talking about easy-to-make jelly shots. Envision them at your next soiree: shimmering solid cocktails such as squares of a fizzy jellied gin and tonic, slices of Campari-grapefruit gelee, or cubes of bourbon, Cointreau, lemon and honey.

At Bar Nineteen 12, which opened in August in the Beverly Hills Hotel, a sampler of five jelly shots comes out on a clear, ice-filled glass box lighted from inside: a solid half-dome of blueberry martini with a fresh blueberry suspended in the center a slice of B-52 with layers of Grand Marnier, Kahlua and Baileys a pear martini made with pear puree a mojito shot in the shape of a diamond and a round bubble gum martini.

Inspiration came not from what you might recall as the Jell-O shot, but from the jelly shots served at the chic Bar du Plaza Athenee on Avenue Montaigne in Paris, where you can order other edible cocktails such as “fashion ice” -- cocktails in ice-pop form. At the illuminated bar made of sculpted glass (to resemble an iceberg), slices of layered jelly shots are served on clear glass plates along with long wooden skewers for picking up the gelees. It sounds precious, but the French are onto something.

“The bars in Paris had such an interesting twist on cocktails and how they’re served,” says Philip Spee, Nineteen 12’s bar manager. “And not just at Plaza Athenee,” which is a Beverly Hills Hotel sister property. For research, they checked out other fashionable Paris watering holes such as the VIP Room and Pershing Hall. “There were different densities, different textures to their drinks.” Soon, Bar Nineteen 12 also will serve martini Popsicles, Spee says.

At the month-old dining and cocktail parlor Tailor in New York, cutting-edge bartender Eben Freeman also plans to do “a flight of solids,” three edible cocktails, such as a jellied gin and tonic he has done in the past, served with frozen lime chips and sprinkled with “tonic” powder, a concoction of baking soda, citric acid and powdered sugar, for a fizzy-on-the-tongue effect. “We’ll be doing riffs on the gelatin-based cocktail -- rum and Coke, martinis,” Freeman says. “Really, the possibilities are endless.”

When he was at New York restaurant WD-50 (where the chef serves dishes such as grilled octopus with avocado, juniper and Campari-litchi), Freeman was experimenting with dehydrated rum and Coke and cocktails in paper form, such as a thin, crispy sheet of quince sour made with whiskey, quince and lemon. At Tailor, he says, he’s also working on cocktails in marshmallow form and in cereal form.

“It’s just a different way of thinking about your drinks,” Freeman says. “Hopefully it inspires people to more thoroughly contemplate their cocktail and think about it more seriously.” Seriously? “At the same time, it’s all in the name of fun.”

On the tasting menu at Providence in Hollywood is pastry chef Adrian Vasquez’s take on the jellied gin and tonic, cut into squares and frozen before serving so they get cold and frosty, then sprinkled with lime zest and tonic powder. Vasquez is serving them alongside mojito “spheres.” (These are made with sodium hexametaphosphate, among other things, and not gelatin. Do not try this at home.) For his gin and tonic gelees, he blooms gelatin sheets right in the gin to retain as much of the gin flavor as possible, then heats the gelatin and gin over very low heat so that the flavor and alcohol don’t burn off.

At Craft in Century City, pastry chef Catherine Schimenti mixes Prosecco, simple syrup and vanilla bean seeds with gelatin to make cubes of jiggly-sweet gelee -- a delicious, solid aperitif. She pours the mixture into plastic-lined shallow pans and, once they’ve set, cuts them into cubes. They’re firm enough to pick up and eat but still meltingly tender, a little bubbly and tangy from the sparkling wine, and fragrant and sweet from the vanilla-infused simple syrup.

The beauty of jelly shots is that not only are they easy to make, but they also lend themselves to boundless creativity. Just about any aperitif or cocktail can be turned solid just by adding gelatin, pouring it into a mold, and letting it set overnight in the fridge. Mix the Italian aperitif Aperol with Prosecco and club soda. Or make a layered tequila sunrise -- tequila with orange juice and grenadine. Or a sparkling rose wine with candied orange. Or a Manhattan with a cherry suspended in it.

Add gelatin and you’re ready to entertain. Do take the same care you would in mixing a great cocktail -- and even in considering garnishes -- because all the nuance makes it into the solid version.

“You can marinate the fruit,” suggests Eddie Perez, bar manager at the Foundry on Melrose in Hollywood. “You could do a whiskey sour with little pieces of citrus marinated in bourbon. Or you could add pieces of candied blood oranges. . . . I would stick to the simple. You want them to have a light, clear quality you don’t want them to taste muddy.”

Perez’s edible cocktails for tasting menus are more elaborate: a granite of pear vodka, mixed with dehydrated and finely grated maraschino cherries, topped with pearls of Champagne gelee and fresh Champagne grapes that have been peeled (and some marinated in Drambuie) and sprinkled with lemon and lime zest. They’re served with a spoon.

But no spoon’s required for jelly shots. These aren’t Jell-O shots that come in little plastic cups and are made by adding a packet of Jell-O to vodka. So there’s the matter of getting the right texture -- you should be able to pick them up, like appetizers, with your fingers.

“You want them to be firm, but not too rubbery,” says Bar Nineteen 12 head bartender Matt Martinez. Keep in mind, the longer they sit in the refrigerator, the firmer they get, and they soften a bit as they sit at room temperature.

A rule of thumb when creating your own would be to use one-half to three-fourths of a sheet of gelatin for every ounce of liquid and let it set overnight. (If you’re using gelatin powder, a quarter-ounce packet is the equivalent of four sheets of gelatin.) For strong drinks such as martinis or Manhattans, either make them into small shapes or dilute them with simple syrup (sugar dissolved in an equal amount of boiling water).

You can use relatively inexpensive silicone ice cube trays in fun shapes. (To release the cocktails once they’re set, run the tip of a sharp knife around the top edge, then carefully work them out of the molds.) Or use plastic candy molds this requires running the underside of the molds under hot water to release the jelly. Or just pour the gelatin-liquor mixture into plastic-wrap-lined baking pans and, once set, cut it into cubes or slices. That’s the easiest way.

Arrange them in a beautiful display and you’ve got a cocktail party on a plate.

31 Best Jello Shot Recipes To Make For Your Next Party!

This post contains affilate links at no extra cost to you. Please see my full disclosure here.

Today is all about jello shot recipes. There are Long Island iced tea shots, mermaid shots, even a layered Baileys pudding and jello shot that will blow your mind!

I’ll never forget my first time trying jello shots. I had recently turned 21 and went to an outdoor house party on a hot 90 degree day.

Everyone was outside hanging by the pool, having a few beers, and then someone rolled out an over sized cooler.

I had no clue what was inside and figured it was more beer. Boy was I wrong! The cooler was packed with jello shots, in about 10 different varieties.

This was a long time ago, so it was basically the classics like cherry, lime and blue raspberry. They were seriously the hit of the party.

As I was writing this article, I was amazed to see how many different recipes there were for jello shots.

I knew there were a ton of new flavors, but seriously had no idea there would be so many varieties of recipes.

I’m really hoping to get together for Labor Day so I can try a bunch of these out. I want to be the one to pull out the cooler and amaze my friends and family!

Take a look and let me know in the comments what your favorite is. I bet you will have a tough time choosing. Enjoy!

  • 6 OZ Package of Jello
  • 2 Cups Cold Club Soda (refrigerate it overnight)
  • 1.5 Cups water

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Bring one and a half cups of water to a boil. Stir the water in a bowl with the Jello. Stir quickly until the Jello is completely dissolved. Refrigerate the Jello for 15 minutes. Make sure to time the Jello, you don’t want it to set too much. Stir in the two cups of cold club soda. Refrigerate the Sparkling Jello until firm.

You May Also Like: Layered Jello Shamrocks

If you want to add fruit to your fizzy Jello, refrigerate the Jello for 30 minutes after you add the COLD club soda and then stir your chopped or sliced fruit in. Refrigerate until firm.

Now your guests will have a fun surprise when their Jello fizzes in their mouths!


1 1/2 cups champagne (divided) Pick a “goodie” to match your taste.
1 teaspoon lemon juice
1/4 cup sugar
3/4 ounces gelatin (If you are using Knox Gelatin, 3/4 ounces = is equal to three packets.)
1/4 cup vodka
sparkle star sprinkles

*For a non-alcoholic version, replace champagne and vodka with sparkling white grape juice.


1. Spray a loaf pan with a mild nonstick cooking spray. Wipe away excess with a paper towel. Set aside.

2. Combine 1 1/4 cups champagne, lemon juice, and the sugar in a medium saucepan.

3. Sprinkle all three packs of gelatin on top and let it bloom for two minutes.

4. Heat the mixture on low stirring constantly until the gelatin is completely dissolved.

5. Remove the mixture from the heat and stir in the remaining 1/4 cup of champagne and vodka.

6. Pour the mixture into the prepared loaf pan.

7. Place the Champagne Jello in the refrigerator for 3 hours or until completely set.

8. Flip the Champagne Jello Sparkle Shots onto a parchment paper-lined cutting board and slice into squares or cut with a star shaped cookie cutter.

9. Pour the Sparkle Stars onto a small plate. Dip each square in sprinkles.

Note! You can make and decorate Champagne Jello Sparkle Shots the day before the party.

Mother’s Day | Bridal Shower’s | Baby Shower’s | Birthday’s | 4th of July | Pool Parties | PJ Party’s Girl’s Night | Book Club Craft Night | A Summer Treat

The bubbly juice inside is a nice fizzy addition to traditional jello jigglers!

Not many people I’ve asked remember that Jello made sparkling white grape jello back in the 90’s. Do you remember it? It was always my favorite thing to make for New Years and I am surprised it that they don’t make it anymore. I knew I needed to try and recreate it for New Years Eve and so I made my own version.

Sparkling Jello Jigglers make such a beautiful dessert that you can be dress up or dress down depending on the sprinkles you choose. You could even leave the sprinkles off and they will still look great. These are definitely a step up from traditional jello jigglers with the fizzy juice inside!

We always have little ones at our house and so these sparkling jello jigglers are made kid friendly with sparkling white grape juice instead of champagne. I’ve have not tried these with champagne, but I am sure you could substitute with it if you like. I really like the white grape flavor for these, but these would also taste great with other sparkling juice flavors too!

I used gold stars and iridescent sprinkles to top these jigglers to make them even more festive. The sugar sprinkles will dissolve a little if left on the jigglers for more than 15 minutes or so, but you can just sprinkle more on if that happens. You can also change up the sprinkles to any that you like. I think pink, silver or gold sprinkles are always perfect for New Years!

Jello jigglers are just like jello, but they have less water so that they are cuttable into different shapes and sizes. They will easily hold their shape when cut and you can handle them with your hands. Have you ever made Jello Jigglers? The process is the exact same here, but we are subbing all of the water for sparkling juice.

Once you’ve cooked the ingredients in the microwave then you let the jello set up in the refrigerator. Once it is a gummy like consistency then you cut the jigglers out with cookie cutters. I used a star shape, but you can use any shapes that you want. You can also forgo using a shape to cut them and just cut out little squares. Either way they will be super cute.

I can’t believe that we are already heading into a new year! To ring in the New Year I love having super fun and easy treats to share like these Sparkling Jello Jigglers.

With just a little Welch’s Sparkling White Grape Juice, sprinkles and some Gelatin you can make some fancy flavored jello jigglers that are sure to please kids and adults alike!

If you can make Jello then you can make these! So easy and super fun!

If you love this recipe for Sparkling Jello Jigglers then please give us a five star review below!

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The Recipe Room

Warning: Mojito Jelly Shots can turn you seriously silly! Note to self and guests: Remember they contain alcohol!

I remember first making Mojito Jelly Shots one evening for a dinner party with close friends. Two of our friends were Cuban, and we often had competitions to see who could prepare the best Mojitos. So the jelly shots were my way of stepping up the game. The after-dinner treat turned, what started as a fairly reserved dinner, into one very funny evening. The combination of the refreshing Mojito cocktail with a chilled jelly is just divine.

As the idea just came to me during the morning, I didn’t prepare with shot glasses or individual serving bowls. I just made the jelly in one large bowl, and we all ate from the bowl with tablespoons! However, I recommend that you serve the jelly in shot glasses or create unique forms with jelly or ice moulds for a more professional look.

If you are preparing the Mojito Jelly Shots for an evening party, then you need to prepare them first thing in the morning. If they are for lunch or afternoon parties, then you should prepare them the night before. There is nothing worse than a runny jelly!

If you enjoy mint-flavoured drinks, then you could also have a go at a delicious Mint Julep.


I wanted to up my game, and see if Jell-O shots could be more appetizing. I wondered:

Can you make them with plain gelatin, not Jell-O? (Yes.)

Can you make them with other liquors, not just vodka? (Yes.)

Can they look more edible, not brightly colored or with artificial flavoring? (Yes.)

This was all delightful news, and I was glad to stumble across some recipes for Champagne Jell-O Shots. How perfect for New Years Eve!

These Jell-O shots are absolutely perfect to serve alongside other bubbly treats like Prosecco Popsicles and Champagne Gummy Bears.

Champagne Jell-O Shots are tiny, gorgeous cups filled with champagne-flavored gelatin.

They’re made with a mixture of lemonade, plain or lemon-flavored vodka and sweet sparkling wine, then topped with glittery gold and white sprinkles.

Yes, we top them with sparkly sprinkles, because the only thing more festive than Champagne Jell-O Shots would be glittery Champagne Jell-O Shots.

Champagne Jello Shots

Yield: 15 jello shots


1-1/2 cup champagne (or prosecco or sparkling wine)
1/2 cup ginger ale soda**
1/2 cup sugar**
3 envelopes Knox plain gelatin
White sparkling sugar

**UPDATE: After several bad reviews of this recipe, I have revamped it to add additional sugar and some ginger ale. This should help sweeten the jello shots so they taste a little less like straight up champagne, and more like a tasty dessert. I hope this helps!


Place 1-1/4 cups of the champagne and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.

Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 1/4 cup of champagne and stir to combine.

Pour mixture into a loaf pan (I used a square tupperware container) and chill for at least an hour.

To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sparkling sugar and serve with a festive toothpick.


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