Valentine Strawberry Champagne Shots (Print Version)

Sparkling strawberry and champagne treat, chilled and garnished for festive occasions.

# What You'll Need:

→ 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

# Steps to Follow:

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 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 glasses or silicone molds.
06 - Chill in the refrigerator for at least 3 hours until completely set.
07 - Top each shot with a strawberry slice, a dollop of whipped cream, and a sprinkle of edible glitter or gold sprinkles if desired. Serve chilled.

# Additional Tips::

01 -
  • They look fancy enough to impress but take barely any active cooking time, which means less stress and more time enjoying the party.
  • The texture is silky and elegant, nothing like the rubbery gelatin shots you remember from college.
  • You can make them days ahead and just garnish before serving, giving you actual free time when guests arrive.
02 -
  • Never use boiling water to dissolve gelatin; the heat will damage its setting power and you'll end up with liquid shots instead of solid ones.
  • The champagne must go in after the gelatin cools slightly, because adding it to hot liquid will cause it to lose its bubbles and some of its alcohol content will cook off.
03 -
  • Use a kitchen scale if you have one to measure the gelatin precisely; even small variations can affect how firm the shots set.
  • If your first batch doesn't set properly, you can reheat it, add a bit more gelatin, and pour it back into the molds, though starting fresh is usually less frustrating.
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