Jelly Shot garnished with slices of edible flower petals

"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.