Valentine Strawberry Champagne Shots (Printable Version)

A chilled blend of strawberry and champagne, offering a festive, sparkling treat perfect for celebrations.

# Ingredient List:

→ Base

01 - 1 cup champagne or sparkling wine
02 - 1/2 cup cold water
03 - 1/2 cup strawberry puree from fresh or frozen strawberries
04 - 2 tablespoons granulated sugar
05 - 2 envelopes unflavored gelatin

→ Garnish

06 - 6 fresh strawberries, sliced
07 - Edible glitter or gold sprinkles, optional
08 - Whipped cream, optional

# Directions:

01 - In a small saucepan, combine cold water and gelatin. Let sit for 5 minutes to bloom.
02 - Gently heat the saucepan over low heat, stirring constantly, until gelatin dissolves completely without boiling.
03 - Stir in the sugar until fully dissolved. Remove from heat.
04 - In a mixing bowl, combine strawberry puree and champagne. Slowly whisk in the gelatin mixture until fully incorporated.
05 - Pour the mixture evenly into 18 shot cups or silicone molds.
06 - Chill in the refrigerator for at least 3 hours, or until set.
07 - Before serving, top each shot with a strawberry slice, a dollop of whipped cream, and a sprinkle of edible glitter or gold sprinkles if desired.

# Expert Advice:

01 -
  • They look way fancier than the five minutes of actual work they require, which is the dream of every home cook ever.
  • The champagne stays fizzy enough in the gelatin that you get these tiny bubbles popping on your tongue—it's playful and unexpected.
  • You can prep them the night before a party, meaning you actually get to enjoy your guests instead of stress-cooking at the last minute.
02 -
  • If you add the gelatin mixture to the champagne too quickly or while it's too hot, the heat will kill the carbonation and you'll lose that essential fizzy surprise that makes these special.
  • Silicone molds work better than rigid shot glasses because gelatin actually releases cleanly, whereas glass sometimes requires running warm water around the sides, which starts melting your carefully set creation.
03 -
  • If your silicone molds don't pop out easily, run them under warm water for three seconds on the outside—not longer, or you'll start melting the tops.
  • The secret to champagne that stays bubbly is whisking very gently and never, ever letting the gelatin mixture bubble or steam when you're heating it.
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