This post is just a quick shout-out to this blog that hasn’t been updated in a decade, The Jelly Shot Test Kitchen. Below are the recipes I used to great success the other night for a small Christmas get-together.
These recipes are basically verbatim from that blog, outside of minor modifications based on what I had on hand. I’m just posting them here as a scrapbooking effort.
Elderflower Mojito Jelly Shots
- 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
- 1/2 cup/120 ml white rum
- 1/2 cup/120 ml St-Germain Elderflower Liqueur
- 1/3 cup/75 ml fresh lime juice
- 1/3 cup/75 ml water
- 1/3 cup/75 ml agave nectar
- 2 envelopes plain gelatin (about 4 tsp gelatin powder)
Instructions:
Lightly muddle mint in a small bowl. (Gently crush the mint with the back of a spoon if you don’t have a muddler!) Add the rum and elderflower liqueur to the bowl and set aside.
Combine lime juice, water and simple syrup/agave in a small saucepan. Sprinkle with gelatin, and allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
Strain the mint-infused liquor into the pan and stir to combine.
Refrigerate until fully set, several hours or overnight. A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring. (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours. (Editor’s note: I ain’t doing all that. But maybe next time).
Cut into desired shapes to serve. (I poured them into tiny disposable cups for travel-friendliness). Makes 12 to 18 jelly shots.
Cosmopolitan Jelly Shots
- 1 cup cranberry juice cocktail
- 1 cup orange flavored vodka (I used 3/4c plain vodka and 1/4c OJ)
- 1/4 cup Roses lime juice (or fresh lime juice and a dash simple syrup or agave nectar)
- 1/4 cup Grand Marnier (substitute Cointreau or Triple Sec for a milder tasting jelly shot) (I subbed Triple Sec)
- 2 ½ envelopes plain Knox gelatin (1/2 envelope equals ¾ teaspoon) (I just used the other 2 envelopes, it was fine)
- Lime zest for garnish, if desired (no (lazy))
In a saucepan, sprinkle cranberry and lime juices with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Stir in the liquors, making sure to fully incorporate. Pour into pan or molds, and chill until set, several hours or overnight.
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