Watermelon Jell O Shots Recipes

WATERMELON SLICE JELLO SHOTS

Steps:

• Use a large spoon or ice cream scoop to scoop out the inside of the watermelon and set aside (to later eat, of course!). You want to scoop out most of the red flesh but still leave about 1/2" of the red part above the white rind. Place the hollowed out watermelon on a cookie sheet with paper towels folded/stuffed on either side to keep it from tipping over.
• Mix your two boxes of jello with the 4 packets of unflavored gelatin. Add in 2 cups of boiling water and stir until dissolved. Once dissolved, add in two cups of vodka and stir to combine. Pour the liquid into the halved watermelon (fill to the top!) and place into the fridge for 3-4 hours until the jello is set. Probably the hardest part of this recipe is carrying the tray to the fridge without spilling it!
• Once the jello is set, use a large knife to cut the slices like you normally would. The jello fills into the watermelon some so the top level shrinks a bit. Just use the knife to even out any rind that sticks up higher than your slices, and you're ready to serve your shots!

WATERMELON JELLO SHOTS - 2 WAYS

Steps:

• Cut watermelon in half and line a large baking sheet with paper towels. Do this near the refrigerator so you don't have too far to carry it!
• Scoop out the fruit leaving about 1/4-inch inside the shell.
• Whisk watermelon flavored gelatin and unflavored gelatin into the boiling water until dissolved. Stir in the cold vodka. Pour gelatin mixture into the two watermelon halves and transfer to the refrigerator. Chill for four hours or more.
• After your gelatin has set, remove one of the watermelon halves from the fridge and place it on a cutting board.
• Use a sharp knife to cut 1-inch slices. The gelatin will be nice and firm because of the added unflavored gelatin in the recipe.
• Even though you filled the watermelon rind with liquid gelatin, when it solidified, it shrank too. You can trim the excess tips off of each slice.
• Cut each watermelon slice into three triangles.
• Repeat with second watermelon half.
• Cut limes in half and juice them, then scoop out the fruit. The easiest way to do this is to pull at the pith and fruit near the top of the lime half. It's fairly easy to pull out once you loosen it.
• Line a muffin pan with cupcake liners and place each lime shell inside a liner.
• Whisk watermelon flavored gelatin into boiling water until dissolved. Stir in cold vodka and carefully pour spiked gelatin into lime shells.
• Chill in the refrigerator for 2-4 hours.
• Using a sharp knife, cut each lime shell in half and serve.

SOUR WATERMELON JELL-O SHOTS IN A WATERMELON RIND

Steps:

• Using a large chef's knife, cut the watermelon in half lengthwise through the stem. Trim a small portion from the underside of each half so it can sit on the work surface without wobbling. Transfer to a rimmed baking sheet. Scoop out most of the flesh with a large spoon into a medium bowl, leaving about 1/8 inch of flesh above the white part of the rind (this will help the gelatin to adhere).
• Transfer the watermelon flesh and any juice from the bowl and rind to a blender and puree until very smooth, about 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth (or a coffee filter). Discard the solids and reserve the juice; you should have about 5 cups total.
• Measure 3 cups of the juice into a medium saucepan (save any remaining juice for another use). Bring to a simmer over medium-high heat.
• Meanwhile, whisk the watermelon-flavored and unflavored gelatin with the citric acid together in a large bowl, then whisk in the warm watermelon juice until all of the gelatin has dissolved, about 2 minutes. Whisk in the vodka until combined. Pour the gelatin mixture into the hallowed-out watermelon halves. Transfer to the refrigerator and chill until completely set, about 4 hours and up to 24 hours.
• Slice the watermelon in half lengthwise, then crosswise into small wedges. Serve chilled.

WATERMELON JELL-O SHOTS

Steps:

• Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water and set aside to soften.
• Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the lime skin. (You don't need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice-cube tray for handy lime juice needs at other times.)
• Set each half, cut side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don't move around too much that way. You will need two or three 12-cup muffin pans, but if you don't have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
• Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 3/4 cups.
• Pick up the gelatin leaves-they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
• Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
• Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
• Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
• Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!