David Fenton
Prep Time
30 Mins
Set Time
7 Hours
Yield
Makes 18

These sophisticated squares are a far cry from the jello shots you had in college. They're not very sweet, so if you'd like them sweeter, use demi-sec sparkling wine. The Pop Rocks® pop immediately once they're wet, so serve them on the side, to be sprinkled on right before eating.

How to Make It

Step 1

Lightly oil an 8- by 8-in. baking pan. Pour pomegranate juice into a 1-qt. liquid measuring cup or medium heatproof bowl and sprinkle with 2 packets gelatin. Let sit until softened, 3 to 5 minutes. 

Step 2

Pour 1/2 cup boiling water over pomegranate-gelatin mixture and stir until gelatin is dissolved. Stir in vodka.

Step 3

Pour pomegranate-gelatin mixture into pan. Chill until set, about 3 hours.

Step 4

Pour 1/2 cup sparkling wine into a 1-qt. liquid measuring cup or medium heatproof bowl and sprinkle with remaining 2 packets gelatin. Let sit until softened, 3 to 5 minutes.

Step 5

 Pour 1/2 cup boiling water over sparkling wine–gelatin mixture and stir until gelatin is dissolved.

Step 6

Pour sparkling wine–gelatin mixture over pomegranate-gelatin mixture, then pour in remaining wine. Chill until set, at least 4 hours or overnight.

Step 7

Cut gelatin in pan into 1-in. squares. Holding a baking sheet on top of pan, flip pan over to release gelatin onto sheet. Carefully transfer shots to a serving tray.

Step 8

Serve with Pop Rocks® on the side, for sprinkling.

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