Pink food coloring (only if you want, but not necessary. They will be a very light color of Chambord if you don't use food coloring)

Mix the Champagne, sugar and lemon juice in a pot. Add the packets of gelatin and let proof for a few minutes. Once bloomed, put the pot over medium heat and bring to a slow boil until the gelatin is dissolved.

Take off the heat and add in the Chambord. Pour into a square baking dish and cover in the fridge for a few hours until set. Cut into squares of deliciousness and enjoy!