12 oz champagne
1 tablespoons lemon juice
1 tablespoon sugar
3 envelopes Knox Gelatin
3 oz cognac
Preparation: Lightly spray mold with bake spray then gently wipe it down with a paper towel (a little non-stick spray goes a long way when it comes to Jello shots).
- Place 10oz champagne, lemon juice and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften and bloom in mixture for two minutes.
- Once the gelatin has bloomed, place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat.
- Add in remaining 2oz of champagne and cognac and stir to combine. Pour mixture into mold and chill for at least 40-60 minutes.
- To remove Jello shots firmly press finger in the center until Jello shot pulls away from the side walls of mold. Then use an offset icing spatula, gently guide Jello shot out of mold.
*Optional*: Garnish with raspberries and/or lemon twist.