Blueberry Champagne

For those of you waiting for a boozy jello recipe - your wait is over! I made this Blueberry Champagne mold for a friend's surprise birthday brunch and everyone seemed to enjoy it. It's also awfully pretty:

This is easy to make as it only requires a few ingredients. I've used several different kinds of champagne but find that Cook's actually works best - I guess that's the sorority girl in me? The cheaper champagnes tend to have a stronger taste which comes through better in the jello.

You can also use any fruit that strikes your fancy. Blueberries work well obviously but so do raspberries, sliced strawberries, halved grapes, blackberries, etc. Use whatever you have on hand, whatever is in season, or...whatever is cheapest at the store!


2 packets of Knox unflavored gelatin

1 cup of sugar (you can use less if you're using a sweet champagne)

1 1/2 cups of champagne (honestly, the cheaper the better!)

2 cups boiling water

About 1 cup blueberries (or your fruit of choice: sliced strawberries, halved grapes, raspberries, etc.)

Dissolve the Knox and sugar into the boiling water and then stir in the champagne. Cover and let cool in the fridge until it thickens slightly. Stir in the blueberries and pour into your mold of choice. Let set overnight and unmold right before serving.

Happy molding!

*Thanks to Paige for the fab photography skillz.