"The 78" Jelly Shot garnished with slices of edible flower petals, excerpt from a photo by Tate Carlson
Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)
2/3 cup St. Germain liqueur
2/3 cup champagne, prosecco or cava
2/3 cup fresh grapefruit juice (strained to remove solids)
2 tsp sugar
2 envelopes Knox gelatin
Edible flowers for garnish, if desired
Combine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Stir in St. Germain. Refrigerate until fully set (several hours or overnight).
To serve, cut into shapes and garnish as desired. Makes 24-30 shots.