PINK LEMONADE JELLO SHOTS RECIPE
Steps:
- Cut the lemons in half. Using a paring knife and spoon, carefully hollow out the insides (reserve for another use). Place the lemon halves cut side up in a muffin tin.
- Add the lemonade to a small pot. Sprinkle the gelatin over the lemonade. Allow the gelatin to bloom, undisturbed, 2 to 5 minutes. You'll see a ripply film form on the top of the liquid.
- Place the mixture on low heat. Continually whisk until the gelatin evenly dissolves, 2 to 5 minutes. Be careful not to let the mixture come to a boil.
- Remove from heat and let cool, about 10 minutes. Stir in the vodka. At this point, you can also add a few drops of pink food coloring to get a deeper pink color, if desired.
- Pour the mixture evenly into lemon halves. Depending on the size of the lemon cups, you may have some mixture leftover.
- Refrigerate until set, about 3 to 4 hours.
- Carefully cut the lemons into wedges and serve.
Nutrition Facts : Calories 186 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 18 g, Fat 1 g, ServingSize 20 servings, UnsaturatedFat 0 g
PINK LEMONADE JELLO SHOTS RECIPE - (4.4/5)
Provided by á-8655
Number Of Ingredients 4
Steps:
- Cut the lemons in half. Scoop out the insides. Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. Stir in the vodka. Pour into the lemon halves. Refrigerate until set, about 4 hours. Cut the lemons into half and serve.
PINK LEMONADE JELLO SHOTS
Make and share this Pink Lemonade Jello Shots recipe from Food.com.
Provided by Chef Aint Bs
Categories Gelatin
Time 5h20m
Yield 12 lemon, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut the lemons in half. Scoop out the insides.
- Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
- Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
- Stir in the vodka. Pour into the lemon halves.
- Refrigerate until set, about 4 hours.
- Cut the lemons into half and serve.
Nutrition Facts : Calories 68.5, Fat 0.2, Sodium 2.2, Carbohydrate 7.6, Fiber 1.6, Sugar 3.6, Protein 0.7
PINK LEMONADE SHOTS
Made with pink lemonade, cherry soda, and couple of shots of vodka, these pink slices are sure to quench your thirst... or at least give you a little buzz.
Provided by Food Network
Time 8h10m
Yield 24 slices
Number Of Ingredients 6
Steps:
- Halve the lemons lengthwise and gently scrape out the pulp and white pith with a spoon or melon baller. Put the rinds in muffin tins or fit them into a pan so they can be filled without tipping over.
- Put 3/4 cup cold water in a small saucepan, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Bring the water just to a boil and whisk until the gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
- Transfer the gelatin mixture to a bowl and stir in the pink lemonade, cherry soda and vodka. Spoon the mixture into the lemon rinds. Refrigerate overnight.
- Carefully slice each lemon half into 2 wedges and serve.
TIE-DYE LEMON DROP JELLO SHOTS
Layering lemonade and pink lemonade in your Jello shots leads to both an exciting flavor profile and a cool visual presentation.
Provided by Food.com
Categories Jellies
Time 14m
Yield 15 shots
Number Of Ingredients 14
Steps:
- For the Lemonade Drop:.
- Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium high heat and cook until sugar is dissolved and liquid is clear, about 3-5 minutes. Keep hot.
- Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit for about 5 minutes, then whisk in the hot sugar and water mixture until smooth. Stir in the lemon juice, vodka and yellow food coloring. Transfer to a measuring cup or vessel with a spout.
- For the Pink Lemonade Drop:.
- Place pink lemonade in a medium saucepan and bring to a simmer. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit about 5 minutes, then whisk in the hot pink lemonade until smooth. Stir in the vodka and pink food coloring. Transfer to a measuring cup or vessel with a spout.
- Place 20-24 2-ounce clear shot cups on a tray and fill each half way with the Lemonade Drop. Place in the refrigerator until mostly set, about 1 1/2 hours. Do not refrigerate the pink lemonade drop mixture.
- When the lemonade drop is set, fill the glasses almost to the rim with the pink lemonade drop. Use a thick wooden skewer or small spoon to cut through the set lemon jello, mixing to make a tie dye pattern. Return to the refrigerator until set, about 3-4 hours.
- Place 1/2 cup sugar in a strainer set over a bowl. Add the yellow food coloring and use a spoon or rubber spatula to mix into the sugar as it falls through the strainer. Mix the sugar in the bowl until it turns yellow.
- Dip the rind of the lemons in the sugar and place the lemon wedges on the edge of the cups to serve.
OLD-FASHIONED PINK LEMONADE
This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.
Provided by Tonni Padgett
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g
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- Cut your lemons in half and use a spoon (a serrated grapefruit spoon works great if you have one) to scoop out the insides as much as you can.
- Heat the lemonade in a pan over medium heat and stir in the packets of gelatin slowly until they dissolve. Add the lemonade and gelatin mixture to a bowl and pour in your vodka liquids. Stir until combined.
- Transfer the liquid into a pourable container and place your lemon halves into a muffin tin to keep them upright. Pour in the liquid until each half is full and refrigerate for 4 hours or until set.
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