Summer Jell-O Shots

Published June 18, 2014 by jenmatteson

I recently subjected myself to a new type of torture, or what many people call exercise. Bootcamp to be more exact. Now I’m no stranger to working out, and usually before work, but I was committed to this bootcamp for two weeks – 6 AM workouts M-F, and 8 AM workouts on Saturday. Oh, and don’t forget about the strongly encouraged second workouts on all these days.

While I make it out to be hell, it was actually a lot of fun. I was searching for a new type of workout, as my typical routine had put me into plateau mode. What’s more, not only are there four wonderful bootcamp coaches pushing and supporting you throughout the two weeks, but the camaraderie in the 31 person group was extremely foreign and amazingly inspiring to me.

On the last day, we decided to do a potluck, and I offered to bring Jell-O shots. No one seemed extremely against the idea, so I went for it! The last time I made fancy Jell-O shots (watermelon mint), they turned out pretty good, although I had some trouble with the gelatin sticking to the watermelon rind. I was a bit scared I’d have that same issue this time, but I didn’t at all. They turned out so well and everyone seemed quite impressed.

Lemon Meringue Jello Shots Greyhound Jello Shots

It’s hard to pick a clear favorite here with the delicious flavors; the lemon meringue was dreamy, the Arnie Palmer was summery and refreshing, and the greyhound was perfectly tart. They are super simple, and get a lot of great compliments, so try them out at your next gathering!

Lemon Meringue Jello Shots

Lemon Meringue/Arnie Palmer Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes 24-40 shots

Ingredients:

6-10 lemons (depending on size)
1-3 oz package of lemon Jell-O
1 cup boiling water
1 cup whipped cream flavored vodka (for lemon meringue) or iced tea flavored vodka (for Arnie Palmer

Directions:

1. Cut each lemon in half, lengthwise (so pretty much the opposite of how you would if you were regularly juicing a lemon), and juice them carefully without tearing the peel. Save juice for another use (freezing in ice cube trays works great!).

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Make Jell-O according to package directions, except in place of the cold water, substitute your vodka. Fill each lemon half and refrigerate until set. It’s easiest to pour mixture into a liquid measuring cup for easy pour into the peels.

4. Once set, use a sharp knife to slice into wedges and serve. Depending on size of lemon, you can get at least 2 wedges out of each half, sometimes more.

Greyhound Jello Shots

Greyhound Jell-O Shots

Source: Adapted from E is for Eat
Servings: Makes about 24 shots

Ingredients:

3-5 large grapefruits
2 packets of Knox unflavored gelatin
1 tbsp. sugar
3/4 cup vodka
1/4 cup cold water

Directions:

1. Cut each grapefruit in half, and juice them carefully without tearing the peel. Strain the juice to remove any pulp or seeds.

2. Hollow out each half, again being cautious not to puncture the peel. I used a grapefruit knife to loosen the edges and was able to pull the inside segments out easily. Place halves in muffin pan to help keep them balanced while setting.

3. Pour 1 cup of the grapefruit juice into a small saucepan and sprinkle with Knox gelatin. Add 1 tbsp. of sugar (use up to 1/4 cup if you like really sweet grapefruit juice – I prefer unsweetened) and heat until gelatin and sugar have dissolved, about five minutes.

4. Pour in vodka and water and transfer to something with an easy pour spout, like a liquid measuring cup. Pour in grapefruit halves and refrigerate to set.

5. Once completely firm, cut each half, in half, and then in half again. Depending on size, you may want to cut them even smaller.

 

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