Mimosa Jelly Shots½ cup fresh squeezed orange juice 3 envelopes Knox gelatin 1 ½ cups champagne Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Stir over low heat until gelatin has dissolved, about five minutes. Remove from heat. Stir in champagne (mixture will be foamy.) Chill overnight in 9x9 pan. Makes 24 to 32 jelly shots.