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 GELATIN SHOTS
Provided by Vivian Chan
Time 8h30m
Yield 60 slices
Number Of Ingredients 5
Steps:
- Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from the heat and add the gelatin, then whisk until fully dissolved. Add the sugar and whisk until fully dissolved. Let sit for 5 minutes.
- Meanwhile, split each lemon in half lengthwise. Gently remove the pulp from the rinds to a small bowl, being careful not to tear the rinds; reserve the rinds. Mash the pulp until the lemon juice releases. Strain through a fine-mesh sieve and reserve 1 cup fresh juice. Discard the pulp.
- Mix the lemon juice, cranberry juice and sugar-gelatin mixture in a large pitcher until combined. Add the vodka.
- Place the lemon rind halves on a rimmed baking sheet and fill each with the gelatin mixture. Chill until fully set and the gelatin does not stick to your finger if you touch it, about 8 hours and up to overnight.
- To serve, cut each lemon half into 3 slices.
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
PINK LEMONADE
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Provided by Good Food team
Time 10m
Yield Makes 350ml syrup
Number Of Ingredients 5
Steps:
- Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
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 SHOOTER
Make and share this Pink Lemonade Shooter recipe from Food.com.
Provided by MeliBug
Categories Beverages
Time 5m
Yield 2 shots, 2 serving(s)
Number Of Ingredients 3
Steps:
- Fill shaker with ice. Add vodka, cranberry juice, and sour mix.
- Shake well.
- Strain into glass shot and SHOOT!
Nutrition Facts : Calories 42.4, Sodium 0.4, Carbohydrate 1.9, Sugar 1.7
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- To make the candied lemon peel for the garnish and the lemon syrup for the shots, start by removing the peels from the lemons. The easiest way to do this is to cut each lemon into wedges and gently peel off the rind from each slice. Save the insides of the lemon for later use. Use a spoon with a sharp edge to scrape the white, fibrous parts off the inside of the lemon peel so there is only a thin layer of white left. Cut the lemon peel into thin strips.
- Place the peels in a saucepan and cover with water. Bring to a boil over high heat and cook for 30 seconds. Drain the lemon peel slices with a colander. Add the lemon peel back to the saucepan, cover with fresh water, and bring to a boil again. Cook for 30 seconds and drain again. This will help remove the bitterness from the lemon peel.
- Add 2 cups of water and 1 1/2 cups sugar to the saucepan. Heat over medium heat and stir until all the sugar has dissolved. Turn the heat to high, add the lemon peel slices, and bring to a boil. Reduce heat to low and simmer for about 60-90 minutes, stirring occasionally. Remove the peels from the saucepan with a slotted spoon. Pour the lemon syrup into an airtight container and allow to cool in the refrigerator until cold (about 1 hour).
- While the lemon syrup is cooling, spread the lemon peels on a baking sheet lined with parchment paper to rest until tacky, about 15 minutes. Add the remaining 1/4 cup of sugar to a plate and roll the lemon peels in the sugar until each has an even coating. Lay the peels flat on the parchment paper and set aside.
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