Cooking Instructions
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Step 1
Pour
Champagne (660 mL)
into a small saucepan with the juice from
Lemons (1 1/4)
. Wait until the bubbles calm down and then add
Gold Sprinkles (to taste)
,
Granulated Sugar (50 g)
and
Gelatin Powder (4 pckg)
.
Step 2
Heat over medium heat, stirring constantly, until gelatin and sugar have both dissolved. Remove from heat and stir in
Gin (120 mL)
.
Step 3
Lightly spray a mini muffin tin with
Nonstick Cooking Spray (as needed)
and then wipe out with a paper towel.
Step 4
Dry off
Maraschino Cherries (to taste)
and gently shave off the bottom of the cherry so they will stand upright.
Step 5
Pour into a mini muffin pan and stand a cherry upright in each cavity. Refrigerate for at least 4 hours, or preferably overnight.
Step 6
To dislodge, you might need to gently run a butter knife around the edges of each jello shot. Spread gold sprinkles on a plate and dip/roll each shot in sprinkles.
Step 7
Place on a platter and serve!
