Berry Champagne Jelly (Jello)

1. 1

   Sprinkle the gelatin evenly over cold water and allow the gelatin to absorb the water for 2 minutes in a saucepan.

2. 2

   Over high heat, bring the water to a boil.

3. 3

   Stir until the gelatin is fully dissolved.

4. 4

   Remove from the heat.

5. 5

   Transfer to a bowl, add the sugar, and stir until dissolved.

6. 6

   Stir in the champagne and ginger ale.

7. 7

   Refrigerate until thickened.

8. 8

   Fold in the berries and spoon into 8 to 10 individual molds or 1 large (6 and a half to 8 cup) mold.

9. 9

   Refrigerate until firm.

10. 10

    Remove from mold, carefully, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.