Champagne Jelly Shots by Madame Croquette

Champagne Jelly Shots by Madame Croquette


  • 1 1/4 cup Champagne 
  • 1 cup Pomegranate juice
  • 1/4 cup Rum
  •  2 packets of gelatin and 3/4 teaspoon


Rum, Champagne, pomegranate


In a small sauce pan, sprinkle the Knox and pomegranate and stir until completely dissolved.


Over medium heat, mix the gelatin and juice until it’s disolved, about 5  minutes. Let sit for 1 minute, then stir in the champagne. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour jelly mix and set to chill in refrigerator for at least 2 hours and up to overnight.

IMG_1372Trim edges with a sharp knife and cut into 1 inch squares and ensamble your shots with spoons and a tray. You can garnish them with  lime zest and a blackberry.

 Champagne Jelly Shots