Ingredients

• 1/2 cup cold ginger ale
• One 1/4-ounce envelope unflavored gelatin
• 1/4 cup sugar
• 3/4 cups cold champagne
• 40 large strawberries
• Mint leaves, for garnish

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Instructions

1. Special equipment: a strawberry huller or small melon baller
2. Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
3. Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
4. Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
5. Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
6. Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.