Champagne Blood Shots Recipes

Steps:

• In a small saucepan, combine 1/4 cup sugar, water and ginger. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Drain and discard ginger., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in remaining sugar; cook and stir until sugar is dissolved. Remove from heat; stir in champagne. Pour into eighteen 2-oz. tall shot glasses. Refrigerate until partially set, about 25 minutes., Meanwhile, place strawberries in a food processor; process until blended. Transfer to a small bowl; stir in 2 tablespoons cooled simple syrup (discard or save remaining syrup for another use). Tint red if desired., To form blood in gelatin, fill a clean eye dropper with strawberry mixture. Insert into partially set gelatin and squeeze to release strawberry mixture while pulling dropper upward. Refrigerate until firm.

Steps:

• Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
• Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
• Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
• Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.

Steps:

• Spoon the puree into a champagne flute and pour champagne on top. How easy is that!

Steps:

• Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

Steps:

• Line a 13 x 9 baking pan with nonstick foil.
• have ready any shape cookie cutters.
• put flavored jello in a meduim bowl set aside.
• sprinkle unflavored gelatin over fruit juice in a small saucepan
• let stand 1 minute
• stir over low heat 2-3 min till gelatin granules completely dissolve.
• add to flavored jello stir 3 min till dissolved.
• stir in champagne.
• pour into baking pan and refrigerate 3 hours till firm
• lift foil from pan using cookie cutters to cut shapes through gelatin
• stack the different jello flavors in a cup alternating (if you have made two different fllavors of jello, meaning making two separate batches).