Jell-O shot recipes

Here’s my collection of recipes for gourmet Jell-o shots.

Watermelons  (via EricasSweettooh.com)

• 10 limes, pulp removed
• 1 box watermelon flavored Jell-o
• 1 cup boiling water
• 1 cup cold vodka (melon flavored if available)
  • Halve limes and use a paring knife around the edges of the halves to loosen the pulp from the rind.
  • Add 1 cup of boiling water to the Jello powder, and stir for 2 minutes until fully dissolved.
  • Allow jell-o to cool to room temperature
  • 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.

Tequila Sunrise

• 2 cups boiling orange juice
• 2 small boxes orange Jell-O
• 1/2 envelope Knox gelatin
• 1 cup favorite tequila

Orange Julius

• 2 cups water
• 1 small box pineapple Jell-O
• 1 small box orange Jell-O
• 1 envelope Knox gelatin
• 1 cup cream of coconut, chilled
• 1 cup Malibu rum

Scrawberry Fields

• 2 cups water
• 2 small boxes strawberry Jell-O
• 1/2 envelope Knox gelatin
• 1 cup vodka

Devil’s Tit

• 2 small boxes cherry Jell-O
• 1/2 envelope Knox gelatin
• 2 cups boiling water
• 12 maraschino cherries – cut each in half and place one at the bottom of each cup.
• 1 cup vodka

Margarita

• 1/4 cup Rose’s Lime Juice
• 1/2 cup lime juice
• 1 1/2 cups water
• 2 small boxes lime Jell-O
• 1/2 envelope Knox gelatin
• 3/4 cup Tequila
• 1/4 cup triple sec
  • Chill tequila and triple sec in the freezer.
  • Boil the lime juices and water.
  • Dry Mix the Knox & lime Jell-O then slowly stir into the boiling juices.
  • Allow to cool to room temperature.
  • Add the tequila and triple sec.
  • Chill for at least 3 hours

Piña Colada

• 2 cups water
• 2 small boxes pineapple Jell-O
• 1 envelope Knox gelatin
• 1 cup cream of coconut, chilled
• 1 cup Malibu rum
  • Drymix Knox and pineapple Jell-O
  • Slowly pour the gelatin mix into boiling water while stirring.
  • When all the gelatin is dissolved, mix in cream of coconut.
  • Allow the entire mixture to cool to room temperature.
  • Add the Malibu rum.
  • Chill.

JELL-O Shot tips:

• Before filling your shot cups with the good stuff, spray them lightly with an unflavored non-stick cooking spray.  The shots will slide out easily when they’re chilled.
• Never add alcohol to hot Jell-O it evaporates away. Always allow your Jell-o to cool to room temperature first.
• Dry mix all your Jell-O and Knox Gelatin in a bowl before starting each recipe.
• If you use a Pyrex mixing bowl, you can easily see that all of the gelatin, including what’s on the bottom, has dissolved.
• If you put the Jello in the freezer to cool it prior to molding, place a hotpad underneath. Otherwise, the bowl’s contact with the floor of your freezer will chill the bottom of the bowl quicker than the rest. You’ll end up with solidified Jello at the bottom of the bowl while the rest is still liquid. Also, if you leave it in the freezer for 30 minutes, it’ll be too late to add the alcohol, and you’ll be stuck with a rubbery mess that resembles Jello-flavored latex.  Be very careful never to allow Jello to freeze.
• Want to speed up the cooling process?  Keep the pan and the alcohol in the freezer until you’re ready to use them.
• Be sure to clean up spills quickly. No matter how careful you are, there will be spills. Clean them up quickly, because liquid Jell-O is much easier to wipe up than Jello that has solidified to a countertop, a floor, your cat, etc.