Lemon Drop Jello Shots Recipe 39

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!!

Steps:

• Bring water to a rolling boil, then remove from heat.
• Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved.
• Stir in cold water and alcohol.
• Pour mixture into ,individual shot-size (1oz-2oz) plastic or paper cups. ****To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.
• Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.

Steps:

• Make jello with the boiling water and stir to dissolve.
• Let mixture cool some before putting in the alcohol.
• Chill until firm.
• Down them like shots.

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan.
• Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.