Pin Recipe My friend texted me a photo of champagne flutes at midnight on New Year's Eve with just three words: "But make it jiggly." That's how these strawberry champagne jello shots came into existence—born from her half-joking dare during a video call while we were both stuck at home. I laughed, googled nothing, and just started playing with what felt right: champagne, strawberries, gelatin, and the kind of reckless creativity that only happens when you've got three hours to kill and zero expectations. The first batch wobbled slightly, caught the light like tiny edible jewels, and tasted like someone had bottled celebration itself.
I made these for a Valentine's Day dinner party last year, and honestly, they stole the show from the actual dessert I'd planned. My partner's grandmother, who usually has opinions about "modern food," took one bite and immediately asked for the recipe. Watching someone's face light up over something you made with your hands, even if it's just jello—that's the moment you realize why you cook for people.
Ingredients
- Champagne or sparkling wine (1 cup): This is where the magic lives; the bubbles actually stick around in the gelatin if you're gentle with it, and they create these tiny pockets of fizz that make each bite feel celebratory.
- Cold water (1/2 cup): Room temperature water will make your gelatin grainy, so trust the cold—it matters more than you'd think.
- Strawberry puree (1/2 cup): Fresh strawberries blended smooth work best, but frozen ones thaw into puree without any bitterness, which I discovered by accident and now prefer.
- Granulated sugar (2 tablespoons): Taste your strawberry puree first; some berries are already so sweet you might only need one tablespoon, and that's okay.
- Unflavored gelatin (2 envelopes, 14 g total): This is your structure, your backbone—don't skip the blooming step or you'll end up with little grainy bits that catch in your teeth.
- Fresh strawberries for garnish: Slice them thin so they settle into the jello naturally instead of sitting awkwardly on top.
- Edible glitter or gold sprinkles (optional): The kind that actually tastes okay, not like you're eating craft supplies—there's a difference.
Instructions
- Bloom your gelatin:
- Pour cold water into a small saucepan and sprinkle the gelatin over it evenly, then let it sit for five minutes while it absorbs the liquid and turns spongy. This step prevents lumps, and it's worth the patience.
- Dissolve gently over heat:
- Turn the heat to low and stir constantly with a whisk until the gelatin disappears completely into the water—you're looking for a clear liquid with no grainy texture. Don't let it bubble or boil, or you'll damage the gelatin's setting power.
- Add the sweetness:
- Combine your strawberry and champagne base:
- In a separate bowl, mix the strawberry puree with the champagne first, stirring gently to keep those bubbles alive. Then slowly pour the warm gelatin mixture into the strawberry-champagne combination while whisking constantly, making sure everything is evenly distributed and there are no streaks of color.
- Pour and chill:
- Divide the mixture among your shot glasses or silicone molds—I like using small silicone ones because they pop out cleanly without any wrestling. Pop them in the refrigerator for at least three hours, or overnight if you have the time, until they're completely set and wobble just slightly when you nudge the container.
- Dress them up just before serving:
- Place a thin strawberry slice on top of each shot, add a tiny dollop of whipped cream if you're feeling fancy, and a sprinkle of edible glitter that actually tastes like something. Serve them straight from the fridge so they're cold enough to hold their shape but soft enough to wobble.
Pin Recipe My sister brought her new boyfriend to our Fourth of July party, and he was that quiet type who didn't say much until he tried one of these shots with a confused look, tasted the champagne bubbles mid-wobble, and actually laughed out loud. That's when I knew the recipe was working—not because it was perfect, but because it made someone smile unexpectedly.
The Champagne Question
You can use any sparkling wine here, and honestly, the bottle doesn't need to be expensive—this is about the experience of the bubbles, not proving anything to anyone. I've used prosecco, cava, even a bargain bottle of something labeled "sparkling wine" from the corner store, and nobody could tell the difference once the strawberry puree mixed in. The only thing I'd avoid is anything too dry, because the strawberry already brings sweetness and you want balance, not pucker-face regret.
Non-Alcoholic Option
Swap the champagne for sparkling white grape juice and you've got something kids and anyone sober-curious can enjoy without anyone making a thing about it. The flavor shifts slightly toward candy-like sweetness, so you might cut the sugar back by half a tablespoon and lean heavier on lemon juice if you have it—just a tiny squeeze for brightness.
Storage and Serving Wisdom
These shots keep perfectly in the refrigerator for up to three days, which is honestly longer than they usually survive because people keep wandering into the kitchen to sneak another one. The gelatin doesn't dry out, the bubbles don't escape, and the strawberry flavor actually deepens slightly as everything settles together.
- Make them the night before a party so you can spend your actual party time socializing instead of panicking in the kitchen.
- If your shots seem to be sweating or getting soft before guests arrive, move them to the coldest part of your fridge an hour before serving.
- The edible glitter goes on last—if you add it too early, it settles to the bottom and nobody sees the magic.
Pin Recipe These shots remind me that fancy doesn't mean complicated, and celebration doesn't need an excuse. Make them when you feel like it, serve them cold, and watch people's faces when they discover the bubbles.
Recipe FAQs
- → How do I substitute champagne for a non-alcoholic option?
Use sparkling white grape juice or any sparkling fruit juice to maintain the fizzy character without alcohol.
- → What is the best way to dissolve gelatin without boiling?
Bloom the gelatin in cold water first, then gently heat the mixture over low heat while stirring constantly until fully dissolved without letting it boil.
- → Can fresh or frozen strawberries be used interchangeably?
Both fresh and frozen strawberries work well; just blend them into a smooth puree before mixing.
- → How long should the mixture chill before serving?
Allow at least 3 hours in the refrigerator to ensure the gelatin sets firm and the shots hold their shape.
- → What garnishes complement this treat best?
Fresh strawberry slices, a dollop of whipped cream, and optional edible glitter or gold sprinkles add a festive touch.