Recommended Pan:  9×9 cake pan
 
  • 1 1/2 cups fresh squeezed orange juice
  • 1 tbsp sugar
  • 3 envelopes Knox gelatin
  • 1 1/2 cups champagne
  • 1 drop orange flower water, if desired
  • Edible flower petals for garnish, if desired

 

Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Stir in the champagne.  Mixture will be foamy – don’t worry, this will dissipate as the mixture sets.  Add the drop of orange flower water if desired. Pour mixture into pan  and place in refrigerator to cool.
To serve, cut into desired shapes.  Garnish with edible flower petals, if desired.
Makes 24 to 32 jelly shots.
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