Watermelon-Mint Jello Shots

Published June 23, 2012 by jenmatteson

Nate and I were invited to a drink tasting party at our neighbors house this weekend.  I decided it would be a great time to try out these amazing looking jello shots I saw on Food Gawker.  I thought it was such a clever idea and was blown away at how incredibly simple these were to make.

They looked just as awesome when mine were done too, but unfortunately, my jello didn’t congeal to the rind.  Well, it did in some places, but once I sliced it, pretty much all the jello separated from the rind 😦  I’m not sure where I went wrong, but I guess that means I’ll have to try again.  Regardless, they were super neat looking, and tasted good, too.  I used gin, as it went with the theme of the party, but vodka would be wonderful too!  Oh, and we took first place for drinks, too 😉

Watermelon-Mint Jello Shots

Source: E is for Alphabet
Servings: 24-30 shots


1/2 seedless watermelon
30-40 mint leaves
juice from 1 lime
2-4 tbsp honey (depending on how sweet you want it)
4 packets Knox gelatin
1 1/2 cup vodka or gin


1. Hollow out half watermelon to create a vessel to mold the jello.  In a blender, combine insides of watermelon with mint leaves(you may have to do this in a few batches).  Strain through mesh strainer to separate the solids from the liquid.

2. Pour 3 cups of the watermelon-mint juice into a large saucepan.  Stir in lime juice and honey until combined.  Sprinkle gelatin over mixture and let stand for a minute or two.  Heat mixture over medium heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.

3. Stir in alcohol and pour mixture into hollowed out watermelon.  Refrigerate for at least 4 hours or overnight.  Slice into wedges and garnish with mint leaves.

* Note: Don’t throw out that extra watermelon-mint juice.  Cool off with a watermelon breeze!

How would you use up the rest of your watermelon-mint juice?

6 comments on “Watermelon-Mint Jello Shots

    • Yes, they would be great for a cookout. I still need to perfect how to keep the jello congealed to the rind, but it’s really not a bad recipe for trial and error! I’ll update if I find any tips that work well.

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