Â Maura Mcevoy Mojito Jell O Shots With White Rum And Fresh Mint Recipes

MOJITO JELLO SHOTS

Mojito Jello Shots image

Cuban Jello Shots! Minty Lime! Can use Marti Mojito Rum if available where you live.In these pictures I made it in my vita mix so I didn`t have to strain the mint.That is why you see a head on the shots in the picture.

Provided by Rita1652

Categories Gelatin

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

6 sprigs of fresh mint
4 teaspoons sugar
6 tablespoons lemon juice or 6 tablespoons lime juice, fresh
3 ounces light rum
1 cup water (Boiling)
2 packages lime Jell-O gelatin

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.

Â© MAURA MCEVOY MOJITO JELL-O SHOTS WITH WHITE RUM AND FRESH MINT

Â© MAURA MCEVOY MOJITO JELL-O SHOTS WITH WHITE RUM AND FRESH MINT image

Categories Mint

Yield 10

Number Of Ingredients 6

Ingredients

1 cup water
1 cup sugar
2 tablespoons plus 3/4 teaspoon powdered unflavored gelatin (from 3 envelopes)
1 cup fresh lime juice
1 cup lightly packed mint leaves
1 cup white rum

Steps:

1. In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute. 2. Put the lime juice and mint leaves in a medium heatproof bowl and pour in the sugar syrup. Let steep for 15 minutes. Stir in the rum. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible. 3. Arrange 30 small paper cups on a rimmed baking sheet. Carefully pour the mojito Jell-O mixture into the paper cups and refrigerate the shots until they are chilled, about 3 hours. Serve cold. Make Ahead The Jell-O shots can be covered and refrigerated for up to 3 days.

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

Watermelon Mojito Jell-O Shots Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 7

Ingredients

1/2 small watermelon, makes 1 cup watermelon juice
4 packets Knox gelatin
1 cup white rum*
1 handful mint, freshly chopped
2 cups water
8 tablespoons sugar, or to taste
Replace white rum with ginger-ale for a non alcoholic version

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.

MOJITO (CUBAN MINT AND RUM COCKTAIL)

Mojito (Cuban Mint and Rum Cocktail) image

Make and share this Mojito (Cuban Mint and Rum Cocktail) recipe from Food.com.

Provided by Julesong

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

crushed ice
12 leaves fresh spearmint
3 tablespoons lime juice (preferably fresh, do not use Rose's Lime)
1 -2 tablespoon sugar syrup, to taste
1 1/2-2 ounces rum, to taste
2 ounces club soda, more to taste

Steps:

Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top.
Using a muddle stick or wooden pestle, mash them together for about 20 seconds.
Add the rum and club soda and lime juice and stir well.
Garnish with mint sprig, serve, and enjoy!
*To make sugar syrup, dissolve 1 part sugar into 1 part hot water and boil until thickened.

Nutrition Facts : Calories 107.9, Sodium 13.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.8, Protein 0.2

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In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute.
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