Homemade Gold Edible Glitter Sugar Champagne
Easy Homemade Gold Edible Glitter Sugar Champagne with a gold sanding sugar rim, food-grade gold edible glitter swirling through chilled champagne, and a splash of elderflower liqueur — ready in 5 minutes.
Equipment
- Champagne flutes
- Small flat plates for rimming
- Fine-mesh tea strainer
Ingredients
Ingredients
- 1 bottle chilled champagne or prosecco very cold
- 1 pinch food-grade gold edible glitter per glass
- 0.25 cup gold sanding sugar for rimming
- 2 tbsp honey or simple syrup for moistening the rim
- 1 tsp elderflower liqueur or simple syrup per glass
- 4 fresh raspberries or small strawberries for garnish
Instructions
- Chill champagne flutes in the freezer for 10 minutes if possible.
- Pour a small amount of honey or simple syrup onto a flat plate. Dip the rim of each flute into the syrup, rotating slowly to coat the edge evenly.
- Immediately dip the moistened rim into the gold sanding sugar, rotating to coat fully. Set glasses aside for 1 to 2 minutes to set.
- Add a very small pinch of food-grade gold edible glitter to the bottom of each glass.
- Add a splash of elderflower liqueur or simple syrup to each glass — about 1 to 2 teaspoons per glass.
- Slowly pour chilled champagne or prosecco into each glass, tilting slightly to preserve bubbles.
- Drop in a fresh raspberry or small strawberry as garnish.
- Serve immediately while the bubbles are active and the glitter is swirling.
Notes
Use only food-grade edible glitter labeled food-safe. Keep champagne very cold until serving. Add glitter before pouring champagne so bubbles carry it upward. Use honey or simple syrup for the rim — it holds sanding sugar better than water. Rim glasses up to 2 hours ahead.