Lemon Vodka Jellies Recipes
LEMON DROP JELLO SHOTS RECIPE - (4/5)
Provided by á-4664
Number Of Ingredients 6
Steps:
- Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up. Prepare the Jell-O mixture by mixing 1 cup of boiling water with two packages of lemon Jell-O. Stir until the Jell-O has completely dissolved. Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water. Stir until cooled. Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened. Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!
LEMON VODKA JELLIES
Serve these moreish lemon vodka jellies in hulled lemons to reduce waste and improve the flavour. The jelly mixture is based on a lemon drop cocktail
Provided by Miriam Nice
Categories Cocktails
Time 25m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure out 100ml juice (top up with water if you need to), then pour into a pan with 50ml water and the sugar. Bring to a simmer.
- Meanwhile, soak the gelatine in cold water. Remove the juice mixture from the heat. Squeeze the excess water from the gelatine, then add to the pan and stir to dissolve. Pour in the vodka and triple sec.
- Set the reserved lemon halves, cut-side up, in the holes of a muffin tin and fill to the top with the jelly mix (pour any leftovers into cups). Leave to set in the fridge overnight.
- Cut each half into two wedges and serve well chilled.
Nutrition Facts : Calories 83 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
LEMON VODKA COCKTAIL
In need of an easy cocktail recipe? This lemon vodka cocktail is the easiest! It's light and refreshing, and perfect for guests on a warm summer day!
Provided by Katherine | Love In My Oven
Categories cocktails
Time 5m
Number Of Ingredients 6
Steps:
- Start preparing your cocktail by adding a few cubes of ice to the glass. In a cocktail shaker, combine the vodka, triple sec, lemon juice, simple syrup and a few cubes of ice. Shake everything for 30 seconds, or until the cocktail shaker gets very cold! Strain the liquid into the cocktail glass and top up with soda water. Serve immediately!
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LEMON JELLY | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (16)Total Time 35 minsServings 4Calories 57 per serving
- Finely shred enough lemon peel to make 1 tablespoon. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; set stand 10 minutes. Strain to remove any pulp and peel; measure 2 cups juice mixture.
- In a Dutch oven, combine the 2 cups lemon juice mixture and the sugar. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on a wire rack. Makes 4 half-pints.
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LEMONY BLACKBERRY-VODKA GELEES RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 6 hrsServings 18Calories 144 per serving
- Place 1 cup vodka in a medium bowl. Sprinkle 2 envelopes gelatin evenly over vodka; let stand 3 minutes. Combine 1 cup sugar, lemon juice, and 1/2 cup water in a medium saucepan over medium-high heat. Bring just to a boil, stirring until sugar dissolves. Add hot lemon juice mixture to vodka mixture, stirring until gelatin dissolves. Pour lemon-vodka mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray; chill 1 hour and 45 minutes.
- Place remaining 1/2 cup vodka in a medium bowl. Sprinkle remaining 2 envelopes gelatin evenly over vodka; let stand 3 minutes. Combine remaining 1/2 cup sugar, remaining 1/2 cup water, and 8 cups blackberries in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring mixture occasionally. Strain blackberry mixture through a fine sieve over a 4-cup glass measuring cup; discard solids. Add 2 cups hot blackberry mixture to vodka mixture, stirring until gelatin dissolves (reserve remaining blackberry mixture for another use). Gradually pour blackberry-vodka mixture evenly over partially set lemon-vodka mixture. Chill 3 hours or until set. Cut into 36 cubes. Garnish with blackberries and lemon rind strips, if desired.
NECTARINE AND VODKA JELLIES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (6)Category DessertServings 6Total Time 35 mins
- Preheat the oven to 220°C, fan 200°C, gas 7. Stone the nectarines and cut the flesh into large dice, then tip it into a large roasting tin. Sprinkle the sugar all over the fruit and add the pared lemon zest and juice, too; toss together.
- Roast the fruit for 12 minutes until tender and the sugar has dissolved into a thick syrup. Tip the cooked fruit into a sieve set over a medium saucepan and leave the juices to strain into the pan (about 125ml). Set the fruit aside and pour the sparkling water into the syrup. Sprinkle over the vegetarian gel and whisk to dissolve. Place on the hob and bring to the boil. Boil for 1 minute, then remove from the heat. Stir in the vodka.
- Divide the roasted fruit between 6 glasses, reserving a few to top the jellies, if you like, and discarding the lemon strips. Pour over the liquid and put the glasses into the fridge to set for a couple of hours (or overnight).
- When ready to serve, whip the cream to soft peaks and add a spoonful on top of each jelly and any reserved pieces of roasted fruit.
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