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Prepare molds. (I used plastic shot glass cups, but you can also use cupcake wrappers or mini-muffin tins.) Spray them lightly with cooking spray. Sprinkle the sanding sugars in the bottoms of the molds.
Soften gelatin. Whisk together sparkling cider or lemonade with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
Dissolve the gelatin. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
Add liquor. Whisk in the vodka and champagne.
Fill the molds. Distribute the liquid evenly among the molds. Refrigerate 3 to 4 hours before serving.
Serve. If using a mold (in lieu of cups), dip bottom of pan into hot water for 5 seconds. Run a paring knife around the edge of the Jell-O to loosen. Flip out the molds onto a wax paper-lined surface. Keep chilled until serving. Sprinkle with more sanding sugars before serving.