Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  




Red Layer:

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  






Yellow Layer:


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  


(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  





Blue Layer:


1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)


Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  



To serve, cut into desired shapes or unmold.  
Rainbow Jelly Shooter

Suggested pan: 9” x 13” cake pan, or molds
Yield:  about 45 jelly shots
Garnish: Maraschino cherries, if desired
If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer:
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box cherry or strawberry gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  
Yellow Layer:
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box lemon gelatin dessert
  • 1 cup flavored vodka  (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  
(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  

Blue Layer:
  • 1 cup water
  • 2 envelopes Knox gelatin
  • 1 box 3 oz box Berry Blue gelatin dessert
  • 1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!)
Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  
To serve, cut into desired shapes or unmold.  
  • 71 notes
  • 2 years ago
  • Mar 01,2012
    1. evanescentbeauti reblogged this from lol-yur-a-slut
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    12. carlabriand reblogged this from logankeith and added:
      that looks amazing
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    19. thepenislightsatdawn reblogged this from greg5778 and added:
      im making these
    20. greg5778 reblogged this from totally-trent and added:
      This is a thing of beauty
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