Champagne Beet Jello Shots

What to do

1. Add the champagne and beet juice to a saucepan and sprinkle the gelatin on top. Let sit for two minutes untouched.
2. Add the maple syrup and vanilla extract to the saucepan. Place saucepan over medium-low heat and stir, just long enough to dissolve the gelatin (about a minute or two).
3. Pour gelatin into dixie cups, molds, or a silicon ice cube tray. Refrigerate for at least two hours.
4. Once jello shots have set up, release them from their mold and dip them in sprinkles or decorative sugar if desired.
5. Serve immediately and enjoy!