If you’ve had your fair share, or even a sip, of tuity fruity goodness in a shot, it’s likely you’ve given it a go at a jello shot. And if this applies to you, dear reader, the likelihood of having made a mess of the “ooey gooey” spiked jello is even higher. Well, we’ve got a solution for you to glam up your consumption game just in time for summer. Ever seen a jello shot fixed on a lemon wedge? Do you wonder how one would go about making this? We’ve got the recipe for you! If you at all like alcohol, jello, raspberry or lemonade, this recipe is absolutely worth trying. This wedged-out, gelled up dessert makes for the perfect hors d’oeuvre, or post-meal snack. This specific recipe calls for a bit of vodka but you can make it kid friendly and serve up some lemony-freshness with a sober version for the kids. Just check it out below!
You Will Need:
For Lemonade Jelly:
- 2-3 large lemons
- 1/3 cup of sugar
- 3 tbs of orange juice
- 2 envelopes unflavored gelatin
- 1/2 cup vodka
For Raspberry Jelly:
- 12 ounces fresh raspberries
- 1/4 cup of sugar
- 2 envelopes of gelatin
- 1/2 cup of vodka
Take your lemons, slice them in half and squeeze all the juice you can into a container.
Gently scoop out the remaining citrus from the interior so that you are only left with the lemon shells.
Place a lemon peel on each individual cupcake mold on the pan. If you would like to additionally make shots without the lemon shell then spray the cupcake mold lightly with baking spray. You can then wipe each mold with a paper towel to have a light coat of grease residue. If you do not use the shells the spraying part is essential in order to keep the jello shots intact.
Add the lemon juice to a saucepan and stir in sugar and orange juice with 1/2 cup of water in the saucepan.
Sprinkle a pack of gelatin in the mix. Place on the stove and let it sit for 5 minutes or until the gelatin softens and surface wrinkles.
Stir over medium heat until the sugar and gelatin completely dissolve. Since gelatin dissolves quickly in warm liquid this should take no longer than 2-3 minutes. If you dip your fingers in the mix and still feel residual grains then continue stirring and heat for an additional 30 seconds.
Remove the mixture from the saucepan and add the vodka. Fill the lemon shells (or cupcake molds) halfway with the lemonade vodka mixture and refrigerate.
Liquify the raspberries in blender, or food processor, with sugar then strain. Strive to end up with only juice.
Pour raspberry mix into a saucepan and sprinkle gelatin over the top — allow to site for 5 minutes or until the gelatin softens and surface wrinkles.
Stir over medium heat until the sugar and gelatin completely dissolve. Since gelatin dissolves quickly in warm liquid this should take no longer than 2-3 minutes. If you dip your fingers in the mix and still feel residual grains then continue stirring and heat for an additional 30 seconds. Pour in liquor to the raspberry mix and whisk.
Check the lemonade jellies in the fridge and if they are ready and firm, pour the raspberry mix, once cooled, over the lemonade layer. If the mix is still warm allow it time to cool. You want to leave the second layer on the jello shots for another 2-4 hours or overnight.
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