Best Watermelon Mint Gelatin Shots Recipes

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 JELL-O SHOTS

Steps:

• Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water and set aside to soften.
• Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the lime skin. (You don't need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice-cube tray for handy lime juice needs at other times.)
• Set each half, cut side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don't move around too much that way. You will need two or three 12-cup muffin pans, but if you don't have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
• Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 3/4 cups.
• Pick up the gelatin leaves-they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
• Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
• Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
• Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
• Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!

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

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.

WATERMELON MINT GELATIN SHOTS

Steps:

• Scoop out the flesh from the watermelon halves with a spoon or ice cream scoop to yield 2 to 3 cups. (Depending on the size, you may not need the flesh from the second half.) Transfer to a blender. Add the mint and blend until smooth. Strain the juice through a mesh sieve into a medium bowl.
• Pour 1 1/4 to 1 1/2 cups of the juice into a small saucepan. (Use less liquid for a firmer shot or if you plan to set them out for a long period of time). Add the lime juice and honey, and stir. Sprinkle with the gelatin packets. Allow the gelatin to soak in for a minute or two then heat over medium heat, stirring constantly, until the gelatin is dissolved, about 2 minutes.
• Stir in the vodka or gin and pour into the watermelon rinds. Refrigerate for at least 4 hours, up to overnight. Slice into wedges, garnish with mint leaves, and serve!