Strawberry Daiquiri Jello Shots Food

STRAWBERRY DAIQUIRI JELLO SHOTS

Steps:

• Combine a small package of strawberry gelatin and 1 cup of water. Heat on the stove until the gelatin has dissolved. Stir in 1/2 cup rum, 1/4 cup Grand Marnier™ (or triple sec) and 1/4 cup fresh squeezed lime juice. Set aside.
• Shave a tiny bit from the bottoms of the strawberries. Be careful that you don't take too much off: just enough to allow them to stand upright. Then, hollow out the strawberries, using a strawberry huller, paring knife or grapefruit spoon.
• Set strawberries snugly into a pan and fill them with spiked gelatin. Refrigerate and allow to set 3-4 hours.
• Just before you're ready to serve, rotate the rim of the strawberry in sugar. Garnish with mini lime wedges, if desired, and serve!

STRAWBERRY DAIQUIRI JELL-O SHOTS

Steps:

• Slice off the tops and tips of strawberries, making sure to not create a hole in the bottom. Using a small melon baller, gently scoop out inside of strawberry, creating a "shot glass." Discard insides.
• In a large bowl, whisk together Jell-o and water until completely dissolved. Add rum and lime juice and whisk to combine.
• Carefully pour Jell-o mixture into strawberries. Refrigerate until firm, 3 to 4 hours.
• Dip tops of strawberries in sugar. Serve.

STRAWBERRY DAIQUIRI JELLO SHOT

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.

STRAWBERRY DAIQUIRI GELATIN SHOTS

Steps:

• Bring 3/4 cup water to boil in a small saucepan over medium-high heat. Whisk the gelatin into the hot water until fully dissolved, then turn off the heat. Add the large piece of orange zest and let steep for 5 minutes.
• Remove the orange zest from the strawberry gelatin mixture. Whisk in the rum, orange liqueur, lime juice and orange juice, then skim off any foam with a spoon. Transfer to a resealable plastic bag and chill in the fridge until the mixture has a slight jiggle, about 30 minutes.
• Meanwhile, trim off the tip of each strawberry to create a steady base so that it can stand up. Gently hull each berry, being careful not to pierce through the sides or bottom, then enlarge this hole slightly. Place the berries into a muffin tin. (If you have a mini muffin tin, sit one berry in each cup; if using a standard tin, try to nestle 2 into each cup.)
• Trim a small corner from the plastic bag and pipe the mixture into each berry, being careful not to overfill. Refrigerate until the gelatin has fully set and does not stick to your finger if you touch it, about 4 hours.
• Top each berry with whipped cream and sprinkle with green sanding sugar. Enjoy!

STRAWBERRY JELLO SHOTS

Steps:

• Add jello mix to a medium-sized bowl. Stir in boiling water, and mix for 2 minutes, or until Jello is fully dissolved.
• Stir in cold water and vodka. Allow to cool for 20 minutes at room temperature. Pour into containers and refrigerate until set, about 2 hours (or overnight).
• Top with whipped cream and fresh strawberries before serving, if desired.

JELLO SHOTS: ROOT BEER FLOAT

Steps:

• In a small saucepan, pour in the flattened root beer and then sprinkle the unflavored gelatin over the top. DO NOT STIR and DO NOT HEAT. Allow to sit for 2-3 minutes.
• Whisk pan ingredients together and place the pan over medium heat and bring to a boil while stirring frequently to make sure that the gelatin dissolves. Remove from heat.
• Allow to cool to room temperature.
• In the meantime, line up shot glasses on a sheet pan.
• Once cooled, add the root beer schnapps and vanilla vodka. Stir/whisk until well combined.
• Pour the mix into little, plastic shot glass cups and place sheet pan into the refrigerator for at least 4 hours, until firm.
• Top each shot with just a tiny squirt of whipping cream, if desired.
• Enjoy!