Best Mojito Jello Shots Recipes

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MOJITO JELLO SHOTS



Mojito Jello Shots image

Cuban Jello Shots! Minty Lime! Can use Marti Mojito Rum if available where you live.In these pictures I made it in my vita mix so I didn`t have to strain the mint.That is why you see a head on the shots in the picture.

Provided by Rita1652

Categories     Gelatin

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

6 sprigs of fresh mint
4 teaspoons sugar
6 tablespoons lemon juice or 6 tablespoons lime juice, fresh
3 ounces light rum
1 cup water (Boiling)
2 packages lime Jell-O gelatin

Steps:

  • Mixing instructions for Basic Mojito If not using store bought:.
  • In a cocktail shaker, crush the mint to release the oil.
  • Add the rum, sugar and lemon juice and shake thoroughly.
  • Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.

WATERMELON MOJITO JELL-O SHOTS RECIPE - (4.2/5)



Watermelon Mojito Jell-O Shots Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 7

1/2 small watermelon, makes 1 cup watermelon juice
4 packets Knox gelatin
1 cup white rum*
1 handful mint, freshly chopped
2 cups water
8 tablespoons sugar, or to taste
Replace white rum with ginger-ale for a non alcoholic version

Steps:

  • In a blender or food processor, puree enough watermelon to get 1 cup of juice. (The water content is so high in watermelon it's very easy to get that much juice) I used half of a small watermelon. Strain the watermelon puree so you get out all the seeds. Pour the watermelon juice in a saucepan (no heat yet). Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it's combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined. When simmering add one cup cold water. Pour your watermelon mixture into a 9×13 pan that has been lightly (very lightly) greased. Refrigerate until firm (2 hours or so). Chop some fresh mint leaves. Pour 1 cup water into a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it's combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined. When simmering add one cup cold white rum. Add your chopped mint into your rum mixture then pour into your 9×13 pan. Refrigerate until firm (2 hours or so). With a cookie cutter of choice (I started with a square as you can see, but then decided on the triangle) slowly cut out your jello shots. Press down slowly and make sure you don't have any mint leaves caught on the cutter when you move on to the next.

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