A couple weekends ago, I went to a friend's birthday bash. I brought some board games (which I always do) and decided to make some jello shots.
Wow! Gone are the days of nasty frat boy recipes... the modern day party treats have really stepped up... It's like Martha Stewart gave jello shots a makeover.
Although there were loads of recipes online, I used a really simple one I found on an Instagram video. The shots turned out really pretty and super delicious so I thought I'd share. A lot of times when I find a recipe on one of my favorite lifestyle blogs, I try and adapt the ingredients to things or brands that are easily available here in Singapore.
So, if you're interested in trying these for yourself (perfect for all the upcoming holiday festivities!), you'll be glad to know that I got everything at an NTUC Finest. You can make these the night before.
Makes about 30 shot wedges:
- 2 bottles of Angus O'Neil's ginger beer
- 1 1/2 cup vodka
- Kona gelatin (3/4 of a packet)
- 10 large sized limes or 7-8 lemons
- sugar (optional)
- icing sugar (optional)
- fresh mint leaves (chopped)
First, cut your limes or lemons into halves. Next, you'll need to scoop out the pulp so that you're left with just the peels to pour the gelatin mixture into. I found that it was MUCH easier to remove the pulp from lemons than limes. In fact, if I make these again, I would just use lemons and not bother with the limes at all. But, if you're a stickler for tradition, then by all means, use limes since Moscow Mules are made with limes.
To remove the pulp. I used a metal spoon and twisted the fruit around the spoon (like an orange juicer). Save the juices. You'll need a little bit to put in your gelatin mixture.
After you've made your pretty little citrus peel "bowls", line them up in a baking pan or dish, so you can easily pour the mixture in when it's ready.
In a small pot on low heat, mix together the ginger beer, about 2 tablespoons of citrus juice you've saved from earlier and the 3/4 packet of gelatin. Whisk continuously. Wait a few minutes for the gelatin to bloom. TIP: add the gelatin a little at a time. And whisk each time you add to smooth out the mixture. Don't do what I did which was to dump all the gelatin in at once, which created a lot of lumps, which I had to spend a lot of time whisking out.
At this point, taste your mixture. Add sugar or more citrus juice to taste. Add the chopped mint leaves. Remove from heat. Continue to whisk to let some of the steam and heat out. Do this for about a minute. Add the vodka after some of the steam has been released. Whisk. Do not add the vodka while it is still on the heat because you'll burn off all the alcohol which really defeats the purpose. You'll need to work fast at this point. This brand of gelatin starts to set almost immediately after removal from heat. I was not expecting how fast it started to set because I was used to the Jell-O brand which takes hours in the fridge.
Once the vodka has been completely incorporated, start filling your citrus bowls with your mixture. Work fast. It doesn't matter if you spill some into the pan. It will harden and will be really easy to remove later.
Wrap with plastic and put in the fridge to chill for a few hours.
When you're ready to serve, cut your citrus halves in half. Basically, you end up with quarter wedges to serve. Sprinkle some icing sugar on top for garnish if you'd like and throw in a few sprigs of mint leaves while you're at it to glam it up.
There! You've made delicious Moscow Mule jello shots! The Martha Stewart kind.