Fun, celebratory champagne jello shots! A fun New Years cocktail
So long 2012, bring it on, 2013! I look back on 2012 with fond memories…it has been a really, really great year for me, both at work, and in my personal life. It feels great that I have been able to finally find a balance between the two. And, best of all, I started this blog!
This blog has pushed me out of my comfort zone and stretched me in both my cooking and my photography…I have learned so much about cooking and photography, and it is so rewarding to see my progress! I can’t wait to see what I learn in 2013.
In honor of the end of 2012 and to usher in the New Year in style, I wanted a special cocktail. Something fun and totally different from what I’ve done this year. Who could say no to a champagne-jello ‘drink’?
First of all, I should tell you that alcoholic jello brings back really bad memories. Let’s just say that tequila + jello is not such a great flavor combination. Especially when you add so much tequila that the jello doesn’t set. Sigh…the lessons you learn when you are 18…
Now that 10 years have passed since that fiasco, I decided it was worth another try, maybe with some classier ingredients. Champagne, raspberries and white cranberry juice make this cocktail beautiful, classy, and delicious.
These ‘drinks’ are a fun way to ring in 2013. They are for those adults who want to indulge in their inner child. You know, the inner child needs to be satisfied every so often…you really don’t want them to have a temper tantrum!
- 2 cups white cranberry juice (chilled)
- 1 tablespoon unflavored gelatin
- 2 tablespoons granulated sugar
- 2 cups champagne
- 1 pint raspberries
- Put 1 cup of white cranberry juice in a small pot. Sprinkle the gelatin over top. Allow to sit for one minute. Heat gelatin and cranberry juice over low, stirring until gelatin is completely dissolved.
- Add sugar and stir until dissolved. Add the remaining cup of cranberry juice.
- Allow to cool to room temperature. Slowly stir in the champagne. Divide amongst glasses.
- Chill for a minimum of 24 hours
Recipe adapted from Taste of Home