1 1/2 c. champagne (divided)
1 tbsp. lemon juice
1.5 tbsp. sugar
3 envelopes gelatin
1/4 c. vodka
rainbow sprinkles or colored sugar
- Combine 1 1/4 cups champagne, lemon juice, and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2-3 minutes, and remove from heat. Stir in remaining 1/4 cup each of champagne and vodka.
- Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm.
- Invert jello to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles/sugar and serve cold. (Serve soon, as they may sweat a little as they sit)
- (Can be doubled: Use an 8×8″ square pan)