Strawberry Mango Jell O Shots Food

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

STRAWBERRY, BANANA, RUM JELLO SHOTS

Steps:

• Dissolve jello in boiling water completely, stir in rum.
• Pour into 2 ounce shot glasses 3/4 of the way up.
• Chill till set and serve.

RASPBERRY JELLO SHOTS

Steps:

• Add jello to boiling water stir till completely dissolved.
• Add vodka mix and pour into 2 ounce plastic shot glasses. Chill till firm.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

JELLO SHOTS

Steps:

• Boil cup of water.
• Empty jello powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the 1/2 cup of cold water and 1/2 cup of vodka.
• Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.

COSMO JELLO SHOTS

Steps:

• Mix Jello and boiling water till completely disolved.
• Add cold water and vodka.
• Pour into shot containers.
• Chill 4 hours and enjoy.

STRAWBERRY MOJITO

Steps:

• Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
• Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

HALLOWEEN JELLO SHOTS (VARIETY)

Steps:

• Strawberry: Boil water, add jello and stir until completely dissolved.
• Add malibu rum and pour into 2 oz shot glasses (I use plastic) leave some space for gummy worm on top
• Chill until jello is 1/2 way set up and add gummy worm. If you add to early it will fall to bottom, make sure it can support the worm.
• Chill until firm and serve!
• Pineapple: Boil water, add jello and stir until completely dissolved.
• Add malibu rum and stir.
• Follow previous directions to pour and set with gummy worm.
• Blue Lagoon: Boil water, add jello and stir until completely dissolved.
• Add sprite and vokda, stir.
• Follow previous directions to pour and set with gummy worm.
• Raspberry: Boil water, add jello and stir until completely dissolved.
• Add raspberry vodka and stir.
• Follow previous directions to pour and set with gummy worm.
• Time does not include chill time.

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.

VARIETY OF JELLO SHOTS RECIPE - (4.1/5)

Steps:

• Add Jello to boiling liquid and stir until Jello is completely dissolved. Stir in additional liquid ingredients. Pour into covered Jello shot cups with lids. Add garnishes, if desired. Cover and chill until firm. Remove from molds and serve.

STRAWBERRY-MANGO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
• Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
• Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
• Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
• Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

MANGONADA JELL-O® SHOTS

Steps:

• Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes.
• Whisk vodka into cooled mixture.
• Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.