- 1 1/4 cup Champagne
- 1 cup Pomegranate juice
- 1/4 cup Rum
- 2 packets of gelatin and 3/4 teaspoon
In a small sauce pan, sprinkle the Knox and pomegranate and stir until completely dissolved.
Over medium heat, mix the gelatin and juice until it’s disolved, about 5 minutes. Let sit for 1 minute, then stir in the champagne. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour jelly mix and set to chill in refrigerator for at least 2 hours and up to overnight.
Trim edges with a sharp knife and cut into 1 inch squares and ensamble your shots with spoons and a tray. You can garnish them with lime zest and a blackberry.