G’s Gelee Shots ~
~ adapted from sugarbaby ~
In a medium saucepan over medium heat, combine 1/2 cup sugar
and 1 1/2 cups champagne. Simmer until sugar completely dissolves.
Sprinkle 1 packet of unflavored gelatin into 1/2 cup champagne in a small bowl. Let it come together, about 1 minute.
Lightly stir.
Pour gelatin mixture into pan of champagne-sugar combination.
Fill four 8-ounce ramekins halfway full. Cover, rest in the refrigerator for an hour, at least, to set up before topping with fruit. Leave remaining liquid at room temperature.
Wash an assortment of berries.
Lay them onto the set gelatin shots. Pour the rest of the liquid over the fruit, cover once more but tap out any air bubbles before refrigerating overnight. Fruit will resemble a suspending appearance.
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