Why should kids have all the fun? Gelatin snacks can be so much more than the limited palate of strawberry, orange and the like. With these classy and wiggly shot recipes, you’ll wow your party guests with gourmet, gelatin greatness.
Be sure to stock up on supplies from your local Spec’s and if you need more recommendations, be sure to ask one of our Spec’sperts in the liquor aisles.
Mojito Gelatin Shot
- 1 cup white rum
- 1 cup water
- 1 cup sugar
- 3 envelopes unflavored gelatin
- ¾ cup fresh lime juice
- 3 stems fresh mint leaves
- In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves.
- Remove from heat and stir in the gelatin. Add the lime juice and 2 mint stems (with leaves). Allow that to steep for 12-15 minutes.
- Remove the mint stems and stir in the rum if using.
- In the meantime hollow out your lime shells. We recommend using a small sharp knife to carve around the inside of the limes and a melon baller to scoop out the centers. Be sure to leave the limes cut in halves until after the jello has set, then you can slice them into wedges.
- Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem).
- Place in the refrigerator and allow to set for at least 3 hours.
Watermelon Lime Jello Shots
(Makes 40 Jelly shots)
- 10 limes, pulp removed
- 1 box watermelon Jello
- 1 cup boiling water
- 1 cup cold Fury Vodka
- Mini chocolate chips
- Halve limes and use a paring knife around the edges of the halves to loosen the pulp from the rind. Set lime halves aside, empty side up.
- Add 1 cup of boiling water to the Jello powder, and stir for 2 minutes until fully dissolved.
- Stir in cup of cold vodka. Pour mixture into lime halves, filling all the way to the top.
- Chill Jello-limes in the fridge for at least 2 hours.
- Using a sharp knife, carefully cut each lime half in half again, making wedges. Stick in chocolate chips, if desired.
Mimosa Jello Shots
- Recommended Pan: 9×9 cake pan
- 1½ cups fresh squeezed orange juice
- 1 tbsp sugar
- 3 envelopes Knox gelatin
- 1½ cups champagne
- 1 drop orange flower water, if desired
- Edible flower petals for garnish, if desired
- Pour juice and sugar into a small saucepan and sprinkle with the gelatin.
- Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.
- Remove from heat. Stir in the champagne. Mixture will be foamy – however this will dissipate as the mixture sets.
- Add the drop of orange flower water if desired. Pour mixture into pan and place in refrigerator to cool.
- To serve, cut into desired shapes. Garnish with edible flower petals, serve and enjoy!