Pineapple Mojito Gelatin Shot Recipes
PINEAPPLE MOJITO
I love pineapple and I love mojito. So combining the two was a winner. When fresh pineapples are available, I like to add a tablespoon of chopped pieces to my mojito and muddle them with the mint leaves.
Provided by Yoly
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Muddle mint leaves, sugar, and pineapple in a highball glass.
- Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 45.4 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, Sodium 5.7 mg, Sugar 37.8 g
ISLAND PINEAPPLE COCONUT JELLO SHOTS
This has Malibu Rum which is coconut flavored. So it's not for the children. And who said jellos not for Adults?
Provided by Rita1652
Categories Gelatin
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve jello in boiling water completely, stir in rum.
- Pour into 2 ounce shot glasses 3/4 of the way up.
- Chill till set and serve.
MOJITO JELLO SHOTS
Cuban Jello Shots! Minty Lime! Can use Marti Mojito Rum if available where you live.In these pictures I made it in my vita mix so I didn`t have to strain the mint.That is why you see a head on the shots in the picture.
Provided by Rita1652
Categories Gelatin
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mixing instructions for Basic Mojito If not using store bought:.
- In a cocktail shaker, crush the mint to release the oil.
- Add the rum, sugar and lemon juice and shake thoroughly.
- Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.
FROZEN PINEAPPLE MOJITO
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're short on time, you can use frozen pineapple chunks and regular cocktail glasses.
Provided by Katherine Sacks
Categories House Cocktail Cocktail Freeze/Chill Drink Drinks Pineapple Rum Mint Lime Juice Cocktail Party Summer
Yield Makes 4
Number Of Ingredients 6
Steps:
- Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
- Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
- Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
- Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
- Do Ahead
- Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.
PINEAPPLE MOJITO GELATIN SHOT
Provided by Ingrid Hoffmann
Categories dessert
Time 3h10m
Yield 10 to 12 shots
Number Of Ingredients 8
Steps:
- 10 to 12 small plastic cups or shot glasses
- Bruise the mint leaves in the bottom of a cocktail shaker. Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy!
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- TO MAKE PINEAPPLE MOJITOS: Place the lime wedges, pineapple chunks, and mint in the bottom of a cocktail shaker. Lightly muddle and then fill the shaker with ice. Add the rum and pineapple puree and shake until icy cold and frosted, about 30 seconds. (Here’s a tip for shaking mixed drinks: wrap the shaker in a dishtowel while you shake it to prevent your hands from freezing while it chills your drink.)Do not strain; pour into (1) highball glass or (2) lowball glasses. Top with club soda, adjust the amount to taste. Garnish with mint leaves and a lime wedge.
- TO MAKE PINEAPPLE MINT PUREE:Combine the water and sugar in a small saucepan. Bring to a boil and stir until the sugar dissolves. This should only take a couple minutes. Remove from the heat and stir in the fresh mint. Let the syrup sit until it cools.While the syrup is cooling, place the pineapple chunks in a blender and puree until smooth, about 2 minutes. Pour the cooled syrup into the blender and pulse a couple times to combine. Pour the pineapple puree into a jar and chill until ready to use. This can be made in advance and will keep well in the refrigerator for 3-4 days.
- TO MAKE (NON-ALCOHOLIC) PINEAPPLE MOJITOS:Muddle the pineapple, lime, and mint in the bottom of a tall glass. Add the pineapple puree and the club soda. Stir to combine. Taste and add a splash of the reserved pineapple juice to sweeten as needed. Garnish with mint leaves and a lime wedge, if desired.
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5/5 Total Time 1 hr 30 mins
- In a saucepan, bring the pineapple, brown sugar and 4 cups of water to a boil. Simmer over moderately low heat, stirring, until the pineapple is very soft and the mixture is reduced to 2 1/2 cups, 40 minutes. Strain the mixture into a heatproof bowl, pressing on the solids; discard the solids. Let the syrup cool; you should have about 1 1/3 cups.
- In a pitcher, muddle the pineapple and mint leaves. Stir in the rum, lime juice and 1 cup of the pineapple syrup. Pour into 8 glasses and add ice. Top with club soda and garnish with mint sprigs and lime wedges.
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- In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute.
- Put the lime juice and mint leaves in a medium heatproof bowl and pour in the sugar syrup. Let steep for 15 minutes. Stir in the rum. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible.
- Arrange 30 small paper cups on a rimmed baking sheet. Carefully pour the mojito Jell-O mixture into the paper cups and refrigerate the shots until they are chilled, about 3 hours. Serve cold.
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- To make the cocktail add four (4) large mint leaves and the mint simple syrup into the bottom of the glass, muddle the mint leaves with a standard muddler, pressing with downward and twisting turns to release the oil from the mint leaves.
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- Add the pineapple juice to a medium saucepan and heat under medium heat for 5 minutes. Do not allow the juice to boil. Remove from heat.
- Open the pineapple gelatin box and pour the contents into a medium mixing bowl. Pour the hot pineapple juice into the bowl with the powdered gelatin and whisk until dissolved.
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- Add rum and pineapple juice. Cover and shake vigorously. Strain into 2 glasses filled with ice and top each glass with 1/4 cup club soda.
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- In a pot, combine the water and sugar over medium heat and stir until the sugar dissolves. Remove from heat and stir in the gelatin. Add the lime juice and 2 mint stems (with leaves). Allow that to steep for 12-15 minutes. Remove the mint stems and stir in the rum if using.
- In the meantime hollow out your lime shells. This is probably the hardest part of making these. I used a small sharp knife to carve around the inside of the limes and then a mellon baller to scoop out the centers. If the insides don’t look perfect don’t worry! Mine looked far from perfect. Be sure to leave the limes cut in halves until after the jello has set, then you can slice them into wedges.
- Fill each lime shell with the jello mixture and sprinkle in some chopped fresh mint (from the remaining leaves on that 3rd stem). Place in the refrigerator and allow to set for at least 3 hours.
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