Mojito Jello Shots Recipes

MOJITO JELLO SHOTS

Steps:

• Mixing instructions for Basic Mojito If not using store bought:.
• In a cocktail shaker, crush the mint to release the oil.
• Add the rum, sugar and lemon juice and shake thoroughly.
• Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.

PINEAPPLE MOJITO GELATIN SHOT

Steps:

• 10 to 12 small plastic cups or shot glasses
• Bruise the mint leaves in the bottom of a cocktail shaker. Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy!

WATERMELON MOJITO JELL-O SHOTS RECIPE - (4.2/5)

Steps:

• In a blender or food processor, puree enough watermelon to get 1 cup of juice. (The water content is so high in watermelon it's very easy to get that much juice) I used half of a small watermelon. Strain the watermelon puree so you get out all the seeds. Pour the watermelon juice in a saucepan (no heat yet). Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it's combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined. When simmering add one cup cold water. Pour your watermelon mixture into a 9×13 pan that has been lightly (very lightly) greased. Refrigerate until firm (2 hours or so). Chop some fresh mint leaves. Pour 1 cup water into a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it's combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined. When simmering add one cup cold white rum. Add your chopped mint into your rum mixture then pour into your 9×13 pan. Refrigerate until firm (2 hours or so). With a cookie cutter of choice (I started with a square as you can see, but then decided on the triangle) slowly cut out your jello shots. Press down slowly and make sure you don't have any mint leaves caught on the cutter when you move on to the next.

MARGARITA JELL-O® SHOTS

Steps:

• Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
• Pour mixture into shot glasses. Refrigerate until set, about 5 hours.

INFAMOUS JELLO SHOTS (BASIC RECIPE)

Steps:

• In a blender add Jell-O, Gelatin, and then Water (boiling). Cover and blend on low speed until dissolved (about 30 seconds).
• Pour in Ice Water and Alcohol (ice-cold), re-cover, and blend on high speed for 1 minute.
• Uncover and equally pour into 20 (2 oz.) Plastic Portion Cups 3/4 full, carefully seal with Lids, and place level in refrigerator.
• Allow to chill overnight. The Shots will stay good all weekend!
• TIP: A good rule of thumb for choosing basic Jello Shots flavors is to pick only Blue, Purple, or Red colors. They just taste better.
• TIP: 1/2 tablespoon Powdered or Granulated Gelatin equals 1 (0.25 oz) envelope Unflavored Gelatin.
• TIP: Measure Water (boiling) only after it has finished heating.
• TIP: Add small ice pieces with cold water to make 1 equal cup Ice Water. It melts and blends better.
• TIP: Make sure Alcohol is (ice-cold) by "freezing" bottle for at least 3 hours.
• TIP: Plastic Portion Cups can be obtained at most restaurant supply stores -- don't forget the lids!
• TIP: Put a drop of Yellow Food Coloring in the Blue Jell-O for St. Patrick's Day.

STRAWBERRY MOJITO

Steps:

• Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
• Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.