The food blogging world has taken the classic frat house Jello shot and broken the mold by replacing the Popov vodka and dixie cups with exotic ingredients and fancy molds.
Take a gander at these beautiful, jiggly creations, but most importantly once you're done, sit back, shoot and enjoy!
Blueberry Martini
Instructions:
Total time: 25 minutes, plus overnight chillingServings: About 20 Shots (more if you use 1/2 ounce molds instead of an ice tray)
10 1/2 ounces Stoli Blueberry vodka
2 ounces simple syrup* (add more if blueberries are sour)
3 1/2 (1/4 ounce) packets of gelatin powder
About 60 fresh blueberries (more if the blueberries are small)
1. Off heat, combine the vodka and simple syrup in a small saucepan. Add gelatin powder to the vodka mixture.
2. Heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 5 minutes. Remove the pan from the heat.
3. Place a few blueberries in the bottom of each individual ice cube mold, and carefully pour the vodka mixture into each. Refrigerate the ice cube tray until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.
Strawberry Margarita
Instructions:
Strawberry Prep:
- Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
- Use a huller or apple corer to empty out the strawberry.
- Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
- Check each strawberry and make sure there is not a hole in the bottom before you start filling.
Margarita Mix
- 1 box Strawberry Jell-O
- 8 ounces tequila, preferably reposado or blanco
- 6 ounce Cointreau
- Salt for garnish
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3. Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.
Blueberry Gin Sour
Instructions:
For the float:
6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water
In
a small mixing bowl, sprinkle the Knox and the Jell-O into the hot
water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5
minutes, then stir in the crème de mûre. In a small, nonreactive baking
dish or loaf pan, pour a few drops of cooking oil (grapeseed works
well) and wipe out with a paper towel, coating the entire vessel with
the barest layer. Pour blackberry float mixture in and set to chill in
refrigerator for at least 2 hours and up to overnight, making certain it
is level.
For the gin sour:
1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.
Juice
enough lemons to give you 2/3 cup juice, keeping the hulls as you
squeeze. Roughly chop the squeezed hulls and put them in a coverable
container along with the gin and the lemon juice. Leave at room
temperature for at least 2 hours. It’s a good idea to do this before
starting the float, so that by the time that has firmed up, your
infusion is ready to go. 2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.
When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.
Rainbow Jelly
Instructions
Red Layer
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.
Allow to soak for a minute or two. Heat over low heat, stirring
constantly, until gelatin is dissolved, approximately 5 minutes. Remove
from heat. Add the gelatin dessert mix, stir until dissolved. Stir in
the vodka. Pour into pan and refrigerate until fully set, about an
hour.
Yellow Layer
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.
Allow to soak for a minute or two. Heat over low heat, stirring
constantly, until gelatin is dissolved, approximately 5 minutes. Remove
from heat. Add the gelatin dessert mix, stir until dissolved. Stir in
the vodka. Allow mixture to cool to room temperature, then pour over
the set red layer and refrigerate until fully set, about an hour.
(Note, if you are garnishing with maraschino cherries, add
them immediately after the yellow layer is poured in. Cut the very
bottoms off the cherries so they will stand upright.)
Blue Layer
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.
Allow to soak for a minute or two. Heat over low heat, stirring
constantly, until gelatin is dissolved, approximately 5 minutes. Remove
from heat. Add the gelatin dessert mix, stir until dissolved. Stir in
the vodka. Allow mixture to cool to room temperature, then pour over
the set red and yellow layers and refrigerate until fully set, several
hours or overnight. (Its ideal to let this chill overnight so the layers can fully bond.)
Sangria
Instructions
1 3/4 cups Reál Sangria- my favorite Sangria!
1 1/2 cups Limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish
1 1/2 cups Limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish
Mix the first 3 ingredients in a small sauce pan.
Add Knox and let sit 3
minutes until gel softens.
Turn on heat to medium and heat for a few
minutes until gel is completely dissolved, no need to boil or get very
hot.
Pour into a 9 inch square pan that has been lined with plastic
wrap.
Chill covered overnight.
To unmold, turn cocktail over onto a
cutting board, remove plastic wrap and cut into 36 equal sized pieces.
Top each piece with a small bit of lime zest. Place on pretty tray and
serve immediately. Makes 36 pieces.
1. Before adding the Gelatine, taste the cocktail first and adjust flavor if needed.
2. Keep chilled at all times! These will dissolve into puddles if not kept
cold. Mine got soft on the car ride over to the party, which a quick
trip to the freezer fixed them up just fine, but oh the puddle they made
in my lap on the warm car ride home!
3. Remember
the ratio to turn your favorite cocktail into an Edible Cocktail- one
packet (7 grams) Knox Gelatine to every 8 ounces (240 ml) of fluid. More
Gelatine will make the cocktails even more firm if necessary.
Watermelon Lime
Instructions
1. Prepare limes by cutting them in halves and hollowing out the peel.
This may sound easier than it is. The trick is to take a paring knife
and score around the insides carefully to loosen the citrus. Then spoon
it out saving the fruit. (If you have a juicer for every 1 cup of lime
juice add 6 cups of water and half a cup of sugar and 3 teaspoons of
honey for an awesome limeade).
2. Boil one cup of water and add it to jello mix in a large bowl, stirring until it dissolves.
3. Slowly add one cup of vodka and stir.
4. Pour mixture into a cup with a spout (for an even pour). I use a
measuring cup. Line up limes on a cookie sheet so they are secure and
upright. Pour in jello mixture. Refrigerated over night.
5. Carefully (gingerly) quarter the halves with a sharp knife.
Margarita Jello
Instructions
1 tbsp. unflavored powdered gelatin
¾ cup water, divided
1 cup sugar
½ cup freshly squeezed lime juice
¼ cup tequila
¼ cup orange-flavored liqueur (I used triple sec)
¾ cup water, divided
1 cup sugar
½ cup freshly squeezed lime juice
¼ cup tequila
¼ cup orange-flavored liqueur (I used triple sec)
In a small saucepan, sprinkle the gelatin over ¼ cup of the water. Allow to soften for 5 minutes. Add the rest of the water and the sugar to the pan and heat, stirring, over medium-high heat until the sugar and gelatin are dissolved. Remove from the heat and let cool. Stir in the lime juice, tequila and orange liqueur. Taste and adjust ingredients accordingly. Pour into small serving glasses and refrigerate for several hours until set. Serve cold.
Star Spangled
Instructions
*You'll need a star shape mold for this one*
3/4 cup boiling water
1 envelope Knox Gelatine, 1 ounce6 tbsp. blue jello
1/2 cup raspberry vodka
Boil water and stir in knox gelatine, jello powder, and vodka.
Stir until gelatine powder dissolves. It sets pretty quick. Pour into star mold.
You can make homemade infused raspberry vodka or substitute regular vodka.
Use red raspberry jello for the second batch
POM Wonderful Cosmo
Instructions
*Use cup of preference to refrigerate into shape*
2 1/2 cups POM
1/2 cup good-quality Vodka ( I used Luksusowa)
1/4 cup brown sugar
raw sugar for garnish
pomegranate seeds for garnish
In a large bowl mix 1 cup of POM with 1 packet of gelatin, allow to sit
for at least 5 minutes or until gelatin is dissolved. Meanwhile in a
small saucepan dissolve the sugar and remaining POM and bring to a boil.
Once it is boiling turn off the heat and mix with the gelatin mixture.
Once thoroughly mixed, add the vodka.
Distribute the mix in shot glasses or into a 6 x 2 glass round pan.
Place in fridge and allow to set for at least an hour. When ready to
serve, garnish the shot glasses with raw sugar and top with pomegranate
seeds. For the jello shots without glasses, simply using a 1/2″ circle
cutter cut out as many pieces you can from your pan. Sprinkle with raw
sugar and top with pomegranate seeds.
Lemon Drop
Instructions
8 large lemons
2 packages lemon Jello (3 oz each)
1 cup boiling water
1 cup citrus vodka
1/2 cup lemon juice
1/2 cup ice cold water
Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.
Prepare the Jello mixture by mixing 1 cup of boiling water with two packages of lemon Jello. Stir until the Jello has completely disolved. Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water. Stir until cooled.
Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.
Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!
This recipe can also be modified to use with any other citrus fruit like oranges or limes.
2 packages lemon Jello (3 oz each)
1 cup boiling water
1 cup citrus vodka
1/2 cup lemon juice
1/2 cup ice cold water
Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.
Prepare the Jello mixture by mixing 1 cup of boiling water with two packages of lemon Jello. Stir until the Jello has completely disolved. Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water. Stir until cooled.
Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.
Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!
This recipe can also be modified to use with any other citrus fruit like oranges or limes.
Author: Shelley
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