Sparkling Champagne and Strawberries Jello
from Hello, Jell-O! by Victoria Belanger (Ten Speed Press, February 2012)
Makes 7 to 10 individual molds or one 7-cup gelatin mold
3 tablespoons (3 envelopes) unflavored gelatin powder
2 cups cold water
1 cup sugar
11/2 cups cold champagne
11/2 cups cold ginger ale
1 cup sliced fresh strawberries
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened. Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm. Unmold and serve.