Watermelon Lime Jello Shots Recipes

WATERMELON LIME JELL-O SHOTS

Steps:

• For the Lime Layer:
• Bring 1 cup water to a boil.
• Empty gelatin powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the 1/2 cup of cold water and vodka.
• Stir until mixed and pour into 2oz. cups filled 1/4 of the way full. Remember you are going for a thin layer just like on a watermelon.
• Place in fridge and let set up for at least an hour.
• For the Watermelon Layer:
• Bring 2 cups water to a boil.
• Empty gelatin powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the cup of cold water and Smirnoff Sour Watermelon.
• Add a couple of drops of white food coloring. You don't need to do this but it gives it the very baby pink color.
• Carefully pour over the chilled lime layer and fill to the top.
• Let set in fridge for at least 2 hours.
• Top with mini chocolate chips if desired for the look of seeds.

WATERMELON SHOTS

Steps:

• In a large bowl, mix together the vodka, water and gelatin. Pour the mixture into the watermelon half. Refrigerate until fully set, at least 4 hours.
• Slice into wedges and serve chilled.

WATERMELON LIME JELLO SHOTS

Steps:

• 1. Prepare limes by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides carefully to loosen the citrus. Then spoon it out saving the fruit.
• 2. Boil one cup of water and add it to jello mix in a large bowl, stirring until it dissolves. Slowly add one cup of vodka and stir.Pour mixture into a cup with a spout (for an even pour). I use a measuring cup. Line up limes on a cookie sheet so they are secure and upright. Pour in jello mixture. Refrigerated over night.
• 3. Carefully (gingerly) quarter the halves with a sharp knife.

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!