Champagne and Strawberry Shots

1. 1

   Special equipment: a strawberry huller or small melon baller

2. 2

   Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes.

3. 3

   Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved.

4. 4

   Remove from the heat and whisk in the sugar until dissolved.

5. 5

   Transfer the gelatin to a large bowl and stir in the champagne.

6. 6

   Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.

7. 7

   Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.

8. 8

   Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.

9. 9

   Spoon the champagne mixture into the strawberries and stand them in a baking dish.

10. 10

    Refrigerate until firm, about 1 hour.

11. 11

    Garnish with mint leaves and serve.

* Per serving · 4 servings · Values may vary.