RED WHITE AND BLUE STRAWBERRY JELLY SHOTS

  By melanieamorim  

June 26, 2016

Ingredients

50 extra-large strawberries (about 2 large cartons)

1 package (3 oz) Jell-O™ blue berry

1 cup water

2 envelopes (1.4 oz) unflavored powdered gelatin (about 2.5 teaspoons)

1/2 cup milk or cream or coconut milk

1/2 cup white sugar

1 cup flavored (or plain) vodka, divided

Directions

1Slice off the bottoms of the strawberries to allow them to stand upright. When you do so, make sure not to cut off so much that there is a hole—the slightest hole will make the gelatin leak out of the berries. Use a paring knife or small spoon to hollow out the strawberries as much as possible.

2Place 1 cup water in a medium saucepan. Add the blue gelatin and mix to combine the gelatin. Sprinkle 1 envelope of unflavored powdered gelatin on top, let sit for 60 seconds. Mix to combine and then turn on heat to medium-high. Bring to a simmer and then remove from heat.

3Pour half of the berry blue gelatin (1/2 cup) into a 1/2 cup of the vodka. Set aside.

4Place 1/2 cup milk, cream or coconut milk into a medium saucepan. Sprinkle 1 envelope of unflavored gelatin on top and let sit for 60 seconds. Mix to combine and then turn on medium-high heat. Add 1/2-cup of sugar. Bring to a simmer and make sure that the sugar is dissolved. Remove from heat.

5Pour the white gelatin mixture into the remaining 1/2 cup of the vodka. Set aside at room temperature. Do not place somewhere cold, stir it every 10 minutes or so while you are on the next step.

6Using a spoon, carefully pour the blue gelatin into the strawberries. Fill only halfway. Refrigerate for about 45-60 minutes or until the gelatin is semi-set (firm but still sticky).

7Fill the rest of the hollowed strawberry with the white gelatin mixture. Refrigerate for at 3-4 hours.

8When fully set, slowly slice each strawberry in half from the top down. Place them on mini sticks or skewers. Keep refrigerated until serving.

Recipe by That's So Michelle

00:00

0 Reviews

All fields and a star-rating are required to submit a review.