Tart Lemon Drop Jelly Shots Recipes

TART LEMON DROP JELLY SHOTS

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan.
• Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

LEMON DROP JELLO SHOTS

Steps:

• Make jello with the boiling water and stir to dissolve.
• Let mixture cool some before putting in the alcohol.
• Chill until firm.
• Down them like shots.

SWEET & TART LEMON JELL-O

Steps:

• In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat., In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Beat gelatin mixture until frothy; fold in whipped cream. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate, covered, until set., To serve, unmold onto a large plate. Serve with strawberries and mint.

LEMON DROP SHOTS

Steps:

• Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top.
• Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.

TART LEMON DROP JELLY SHOTS [2]

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils. Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan. Sprinkle gelatin into saucepan. Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes. Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well. Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours. Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

LEMON DROP SHOT

Steps:

• Wet the rim of a cocktail glass and dip in sugar to coat rim.
• Put any sugar remaining in a into a cocktail shaker filled with ice. Add the lemon vodka, the cointreau or triple sec and lemon juice and shake about 10 times.
• Strain into sugar rimmed cocktail glass and garnish with lemon wedge. Suck on lemon wedge between sips and enjoy the marriage of sweet and tart flavors.

GAMEDAY LEMON DROP JELLO SHOTS

Steps:

• Heat the 8 oz. of water to boiling. Disolve Jello for 2 minutes. Add cold water and liquor, stir until combined,.
• Pour into small plastic cups with lids (you can get these at the liquor store or restaurant supply company). After you are done pouring, cover with lids and place in fridge.
• When the jello is almost set, sprinkle sugar on top. Not too much. I just do one small pinch in each cup.

TART LEMON DROP JELLY SHOTS

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan. Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

TIE-DYE LEMON DROP JELLO SHOTS

Steps:

• For the Lemonade Drop:.
• Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium high heat and cook until sugar is dissolved and liquid is clear, about 3-5 minutes. Keep hot.
• Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit for about 5 minutes, then whisk in the hot sugar and water mixture until smooth. Stir in the lemon juice, vodka and yellow food coloring. Transfer to a measuring cup or vessel with a spout.
• For the Pink Lemonade Drop:.
• Place pink lemonade in a medium saucepan and bring to a simmer. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit about 5 minutes, then whisk in the hot pink lemonade until smooth. Stir in the vodka and pink food coloring. Transfer to a measuring cup or vessel with a spout.
• Place 20-24 2-ounce clear shot cups on a tray and fill each half way with the Lemonade Drop. Place in the refrigerator until mostly set, about 1 1/2 hours. Do not refrigerate the pink lemonade drop mixture.
• When the lemonade drop is set, fill the glasses almost to the rim with the pink lemonade drop. Use a thick wooden skewer or small spoon to cut through the set lemon jello, mixing to make a tie dye pattern. Return to the refrigerator until set, about 3-4 hours.
• Place 1/2 cup sugar in a strainer set over a bowl. Add the yellow food coloring and use a spoon or rubber spatula to mix into the sugar as it falls through the strainer. Mix the sugar in the bowl until it turns yellow.
• Dip the rind of the lemons in the sugar and place the lemon wedges on the edge of the cups to serve.

FRESH LEMON JELLY

Steps:

• 1 tablespoon finely shredded lemon peel.
• 3/4 cup lemon juice.
• Combine lemon peel water and juice for 10 minutes.
• Strain to remove pulp seeds etc.
• Measure 2 cups juice.
• Combine 2 cups juice with sugar.
• Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
• QUICKLY stir in pectin.
• Return to full rolling boil.
• Boil for 1 minute.
• Fill in 4/8 ounce jars leaving 1/2 inch head space.
• Procecss in a water bath for 5 minutes.

LEMON DROP JELLO SHOTS RECIPE - (4/5)

Steps:

• 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 Jell-O mixture by mixing 1 cup of boiling water with two packages of lemon Jell-O. Stir until the Jell-O has completely dissolved. 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!!

LEMON DESSERT SHOTS

Steps:

• In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
• In medium bowl, beat cream cheese and marshmallow creme with electric mixer on low speed until smooth. Beat in yogurt until blended. Place mixture in 1-quart resealable food-storage plastic bag; seal bag. In 1-pint resealable food-storage plastic bag, place lemon curd; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
• In bottom of each of 12 (2-oz) shot glasses, place 1 raspberry. For each glass, pipe about 2 teaspoons yogurt mixture over raspberry. Pipe 1/4-inch ring of lemon curd around edge of glass; sprinkle with about 1 teaspoon cookies. Repeat.
• Garnish each dessert shot with dollop of about 2 teaspoons whipped topping and 1 raspberry. Place in 9-inch square pan. Refrigerate 30 minutes or until chilled but no longer than 3 hours.

21 FUN JELLO SHOTS RECIPE - (4.3/5)

Steps:

• Here's what you'll need to make your Jello Shots: Jello Shot Cups With Lids (Essential!) A lot of Jello. Each 3 ounce Jello box will make approximately 20 shots. Willing partygoers Here are secrets to The Perfect Jello Shot Recipe and the answers to all your burning jello shot questions: After you dissolve the jello in 1 cup of boiling water, the secret is to use a half cup of hard liquor (typically vodka) and a half cup of flavored liqueur (substituted for the 1 cup cold water per jello package directions). This will give a strong shot that doesn't taste too strong. Jello shots should be yummy. (Not something to make you pucker, right?) Triple sec is a good choice for the liqueur as it mixes well with many jello flavors, and gives a sweet/tart finish. Peach schnapps will make any shot taste more like candy. Flavored vodkas can also be used. Let's make some shots! #1: DREAMSICLE JELLO SHOT Orange Jello Whipped cream or vanilla flavored vodka Triple sec #2: STRAWBERRY LEMONADE JELLO SHOT Strawberry Jello Lemon flavored vodka Triple sec #3: CARIBOU LOU / PINA COLADA JELLO SHOT Pineapple Jello Malibu Rum Triple sec 1/2 cup pineapple juice substituted for some of the boiling water #4: JOLLY RANCHER JELLO SHOT Melon Jello Vodka Apple Pucker #5: PURPLE PEOPLE EATER JELLO SHOT Grape Jello Vodka Watermelon Pucker #6: BOMB POP JELLO SHOT Cherry Jello Lemon vodka Blue Curacao #7: MARGARITA JELLO SHOT Lime Jello Tequila Triple sec Splash of lime juice with the boiling water #8: MELON 'RITA JELLO SHOT Lime Jello Tequila Watermelon pucker Splash of lime juice with the boiling water #9: TEQUILA SUNRISE JELLO SHOT Orange Jello Tequila Triple sec and Grenadine #10: TROPIC THUNDER JELLO SHOT Berry Blue Jello Lemon vodka Blue Curacao #11: BLUE HAWAIIAN JELLO SHOT Berry Blue Jello Malibu rum Blue Curacao 1/2 cup pineapple juice can be substituted for some of the boiling water #12: RUM RUNNER JELLO SHOT Strawberry Banana Jello Light or dark Rum Triple sec #13: BAHAMA MAMA JELLO SHOT Watermelon Jello Malibu rum Peach schnapps #14: COSMOPOLITAN JELLO SHOT Cranberry Jello Vodka Triple sec Splash of lime juice with the boiling water #15: SEX ON THE BEACH JELLO SHOT Orange Jello Vodka Peach schnapps 1/2 cup cranberry juice substituted for some of the boiling water #16: LEMON DROP JELLO SHOT Lemon Jello Lemon vodka Triple sec #17: BANANA NIRVANA JELLO SHOT Strawberry Banana Jello Vodka Peach schnapps #18: CHERRY BOMB JELLO SHOT Cherry Jello Vodka Red Bull or other energy drink Drop in a maraschino cherry with stem (it's the wick for your bomb!) #19: BLUE FIRECRACKER JELLO SHOT Berry Blue Jello Vodka Peach schnapps Drop in a maraschino cherry with stem (it's the wick for your firecracker) #20: WHITE LIGHTENING JELLO SHOT Pina Colada Jello Vodka Triple sec Drop in a maraschino cherry with stem (it's the wick) And, #21: THE BASIC JELLO SHOT 1 cup boiling water 1/2 cup vodka 1/2 cup flavored liquor/schnapps/Puckers 1 (3 ounce) small box Jello Now, make your own combinations!

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.