Photo: Elizabeth Laseter; Styling: Kaylee Hammonds
20 Mins
3 Hours 20 Mins
Makes 16 servings

We’re all for going green on St. Patrick’s Day, but not when artificial food dye is involved. Kick off the festivities with these naturally-green prosecco “Jell-O” shots, which get their tint from fresh wheatgrass juice. Some say wheatgrass can detox the body, reduce inflammation, and even improve circulation, but research behind these claims is still a bit spotty. Regardless, we like the vivid hue it imparts to these refreshing treats. (In fact, wheatgrass was much preferable to matcha powder, which made one batch of shots way too murky.)

Using prosecco and a splash of low-alcohol vodka as the boozy counterparts in these shots keep the alcohol content lower, so you can enjoy one without getting knocked off your feet. The longer your refrigerate the gelatin, the more firm it will be and the easier it is to cut. If you don’t own shamrock cookie cutters, you can make individual servings by dividing the mixture evenly between 16 3-oz. paper cups. To give these shots a festive presentation, sprinkle over green sanding sugar (we like TruColor Natural Sanding Sugar, which doesn’t use artificial colors).

Get more naturally green, healthy St. Patrick’s Day recipes and ideas here.

How to Make It

Step 1

In a large bowl, whisk together 2 1/4 cups prosecco and sugar. Sprinkle over gelatin and let sit for about 1 minute to dissolve. (This is important—if you stir the gelatin too soon, it won’t dissolve properly.)

Step 2

Meanwhile, combine remaining prosecco and water (or vodka) in a small saucepan. Bring to a boil; remove from heat. Pour over gelatin mixture. Whisk mixture until gelatin is fully dissolved, about 3 minutes. Whisk in lemon juice and wheatgrass juice.

Step 3

Pour mixture into a 13x9 baking dish and refrigerate at least 3 hours or until gelatin is set. When firm, cut gelatin with shamrock cookie cutters. Sprinkle over sanding sugar (if using) and serve immediately.

Chef's Notes

Find fresh wheatgrass juice at your local juice bar, or make it from scratch. To yield ½ cup juice for this recipe, simply combine 1 cup roughly-chopped wheatgrass (available at Whole Foods) and ¾ cup water in a high-powered blender. Blend until smooth; strain juice through a cheesecloth into a small bowl and use immediately.

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