Mint Julep Jelly Shots Recipes
SKIP 'N GO JELLY SHOTS
Steps:
- Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
- Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
- Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
- To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.
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- Place fresh mint leaves in a small dish. Sprinkle with 1 teaspoon of sugar. Using a muddle stick or a wooden spoon, press down on the leaves and twist. Repeat the action several times until the mint leaves release oil and smell minty. Set aside.
- Pour sparkling water (or soda) into a medium pan. Sprinkle gelatin powder over the water; whisk to combine and let stand 5 minutes.
- Add 1/2 cup of sugar and the muddled mint leaves to the pan. Whisk to combine. Cook mixture over medium-high heat for 5 minutes, whisking gently until mixture is hot and sugar and gelatin are dissolved. Remove from heat and allow to cool for 15 minutes.
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- Line a 9x9-inch square baking dish with plastic wrap, letting it hang over the sides of the pan; set aside.
- Combine the water and mint leaves in a small saucepan and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes.
- Using a slotted spoon, remove the mint leaves from the saucepan and discard. Bring the water to a boil. Meanwhile, empty the Jell-O packets into a large bowl.
- When the water comes to a boil, pour it over the Jell-O in the bowl. Stir with a wooden spoon until it has completely dissolved. Stir in the bourbon and lime juice. Pour the mixture into the prepared pan and refrigerate until set, 1 to 2 hours.
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