Saturday, June 28, 2014

Red White and Blue Jello Shots with Cherries

The fourth of July means so many fun things for me. It means some time off with family and friends, swimming pools and sunshine, morning runs along the shore, crab feasts, bbq's and cocktails.

This year Austin gets to play on the beach for the first time. The very same beach that Nick and I got married on (pretty much in the same exact spot) two years ago.

I've been saving most of my jello shot recipes for the book but because this holiday is so special to me I had to do something a little special on the bog too!

Cheers to all things red, white and blue my friends. Enjoy!


Red White and Blue Jello Shots with Cherries (Makes 15-24 Shots)
1 box red jello (3 oz box)
1 box blue jello (3 oz box)
Maraschino Cherries with stems
3 cups alcohol of choice (cherry vodka, whipped cream or cake flavored vodka are all tasty options)
3 1/2 cups water
1/2 cup Thai coconut milk or regular milk
3 Tablespoons sugar
4 envelops Knox gelatin
9x13 pan
mini cookie or fondant cutter (I recently bought this clay cutter because I wanted a perfect mini square))


Step 1: Pour 1 box red jello (cherry is the perfect red color) and 1 cup water in a medium sized sauce pan. Sprinkle 1 envelope Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Bring to a light simmer. Add 1 cup cold vodka or alcohol of choice. (I had some left over watermelon puckers from this recipe so I used that!)

Pour into a lightly greased 9x13 pan. Refrigerate for at least two hours or until firm.


Step 2: Slice 12-15 cherries with stems in half so the stem is on top. This way they will sit flat in the jello shot.


Step 3: Pour 1/2 cup Thai coconut milk (regular milk will work as well but coconut milk tastes better) and 1/2 cup water in a medium sized sauce pan. Sprinkle 2 envelopes Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Add 3 tablespoons sugar and whisk until combined. Bring to a light simmer. Add 1 cup cold vodka or alcohol of choice.

Let it sit until it comes to room temperature. If it's too hot it will melt the red layer. Pour on top of red jello. Place cherries into the coconut jello layer. Refrigerate for at least two hours or until firm.


Step 4: Pour 1 box blue jello and 1 cup water in a medium sized sauce pan. Sprinkle 1 envelope Knox gelatin on top and let it sit for one minute. Whisk until combined and turn on medium heat. Bring to a light simmer. Add 1 cup cold vodka or alcohol of choice.

Let it sit until it comes to room temperature. If it's too hot it will melt the white layer. Pour on top of coconut jello.

Step 5: Using a mini cookie cutter or fondant cutter very slowly push through your set jello layers around the cherries. If you push too fast the jello will break. Use a mini spatula to carefully lift out each shot.

Cut out additional shots (they just won't have cherries) with the left over jello.


Here is a pin-able step by step!


1 comment:

  1. These are causing my mouth to water. YUM! Pinned!

    ReplyDelete

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