Jelly shots are my favourite house party ice breaker, they're so easy, cheap and quick to make and always a winner. Here's my foolproof recipe for these beauties.
The basic Jelly Shot recipe I use is:
- 1 Pack of Jelly (either cubes or powdered)
- 100ml boiling water
- 50ml cold water
- 50ml alcohol (if using a combination of alcohols use only 50ml total or the jellies wont set properly)
Completely dissolve the Jelly into the boiling water. Once the mixture is cool to touch ad the cold water and alcohol, if you add to the mixture whilst it's boiling the alcohol will evaporate off. Place in the fridge to set.
To make citrus peel jellies make the jelly shot mixture as normal. Cut fruit in half, juice and remove the rind carefully. Stand halved fruit in cupcake tin or something to stop them rolling over as you fill them. Fill the peel to the brim with the jelly mixture and place in the fridge to set. Once completely set remover from fridge and slice into quarters with a sharp knife.
The alcohol in jelly shots takes a lot longer to get into your system so be careful. I always have way to many before I realise whats happened, so this advice is more do as I say not as I do. Enjoy.
XOXO
