Place your sugar and 10 oz. of champagne in a sauce pan.

Add in the gelatin and let sit for 2-3 minutes.

Set your burner on low heat and stir until everything has dissolved completely. This takes about 4-5 minutes.

Remove from stove, add in the remaining 5 oz. of champagne and mix to combine.

Grab your silicone mold and add your fruit into the spheres. Pour your mixture on top and fill molds close to the top and chill in refrigerator for at least an hour.

Gently and slowly release the Jello domes from the molds. Lightly dust the tops with edible glitter or your choice of decoration.