Watermelon Mint Julep Jello Shots Food

SKIP 'N GO JELLY SHOTS

Steps:

• Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
• Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
• Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
• To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

MINT JULEP JELLY SHOTS

Steps:

• Put a medium bowl in the freezer to chill.
• Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
• Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)
• Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.

SOUR WATERMELON JELL-O SHOTS IN A WATERMELON RIND

Steps:

• Using a large chef's knife, cut the watermelon in half lengthwise through the stem. Trim a small portion from the underside of each half so it can sit on the work surface without wobbling. Transfer to a rimmed baking sheet. Scoop out most of the flesh with a large spoon into a medium bowl, leaving about 1/8 inch of flesh above the white part of the rind (this will help the gelatin to adhere).
• Transfer the watermelon flesh and any juice from the bowl and rind to a blender and puree until very smooth, about 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth (or a coffee filter). Discard the solids and reserve the juice; you should have about 5 cups total.
• Measure 3 cups of the juice into a medium saucepan (save any remaining juice for another use). Bring to a simmer over medium-high heat.
• Meanwhile, whisk the watermelon-flavored and unflavored gelatin with the citric acid together in a large bowl, then whisk in the warm watermelon juice until all of the gelatin has dissolved, about 2 minutes. Whisk in the vodka until combined. Pour the gelatin mixture into the hallowed-out watermelon halves. Transfer to the refrigerator and chill until completely set, about 4 hours and up to 24 hours.
• Slice the watermelon in half lengthwise, then crosswise into small wedges. Serve chilled.

WATERMELON SHOTS

Steps:

• In a large bowl, mix together the vodka, water and gelatin. Pour the mixture into the watermelon half. Refrigerate until fully set, at least 4 hours.
• Slice into wedges and serve chilled.

WATERMELON VODKA JELLY SHOTS

Steps:

• First, use a serrated knife to cut around the flesh of your watermelon halves. Use an ice cream scoop or large spoon to remove all the flesh, including the pips, into a large bowl. Transfer to a blender or food processor and blitz until smooth.
• Strain the pulp through a fine sieve into a large bowl to extract all the juice. You should be left with about 800ml of watermelon juice. Meanwhile, put the watermelon halves in a medium roasting tin lined with kitchen paper. Make sure the watermelon fits in snugly so it's easily transferable to the fridge.
• Pour 50ml of the juice into a small saucepan and bring to the boil. Once boiling, add the sugar and leave to dissolve for 2 mins. Once cooled a little, squeeze out the soaked gelatine leaves and stir through the warm watermelon juice to dissolve. Once fully dissolved, combine with the rest of the watermelon juice and add the vodka.
• Ladle equal amounts of the juice into each watermelon half. Transfer to the fridge to set for at least 4 hours, preferably overnight. When ready to serve, use a serrated knife to cut the watermelon into about 15 wedges. Serve with a warning: these contain lots of vodka!

WATERMELON MINT JELLO SHOTS

Steps:

• Carefully hollow out the Watermelon (1/4) to create a "boat" to hold jello mixture.
• Combine watermelon (about 2-3 cups) with Fresh Mint Leaves (15) in a blender and process until smooth.
• Strain solids through mesh strainer. Pour 1 1/4 to 1 1/2 cups of the watermelon-mint juice into a small saucepan.
• Add juice of Lime (1/2), Honey (1 tablespoon) and sprinkle with Gelatin Powder (2 package). Allow to soak in for a minute or two and heat until everything is dissolved, stirring constantly.
• Stir in Vodka (3/4 cup) and pour into the hollowed-out watermelon. Refrigerate for at least 4 hours or overnight.
• Slice into wedges, garnish with Fresh Mint Leaves (to taste).
• Serve and enjoy!

WATERMELON MINT JULEP

Steps:

• Combine watermelon, bourbon, mint leaves, sugar and lime juice in a bowl; let stand 5 minutes.
• Mash the melon mixture with a potato masher; press mixture through a fine sieve into a pitcher; discard solids.
• Fill 4 (4 oz.) tumblers with crushed ice; top with watermelon mixture.
• Garnish with mint sprigs.

WATERMELON MINT JULEP JELLO SHOTS

Steps:

• Bruise the mint leaves. Bruising just means you tear them and pound them a little to get the oils to start to release.
• Add bruised mint leaves and the 1 1/2 cups water to a saucepan and bring to a simmer. Simmer for 10 minutes.
• Strain out the mint leaves.
• Bring the mint infused water to a boil.
• Empty gelatin 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 watermelon juice, bourbon, and Watermelon Pucker to the bowl.
• Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.
• Place in fridge to firm up.
• Let set up in fridge for at least 4 hours before serving.
• Top with sour watermelon candy if desired.