JELLY SHOT TEST KITCHEN

END OF SUMMER JELLY SHOT;

The French 75 (with gin)

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1/3 cup lemonade concentrate (strained to remove solids)
• 1/3 cup water
• 2 envelopes Knox gelatin *
• 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
• 2/3 cup flat champagne, prosecco or other white sparkling wine **
• 1 tsp sugar (if desired)
• Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight. 

To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.  

* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.  


** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot - otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.  

fuzzy navel jelly shot;

Peach Layer¾ cup peach juice or peach nectar (strained through a fine sieve to remove solids) 
¼ cup peach schnapps 
1 envelope plain Knox gelatin


In a saucepan, sprinkle the peach nectar with gelatin. Allow gelatin to soak for a minute or two. Heat on low, stirring constantly, until the gelatin is fully dissolved, approximately 5 minutes. Add the schnapps, stirring well, and pour into pan or molds. Refrigerate until set (about an hour). Prepare orange layer.


Orange Layer
1 1/3 cups orange juice (strained through a fine sieve to remove solids)

2/3 cup peach schnapps

2 envelopes plain Knox gelatin

In a saucepan, sprinkle the gelatin over the orange juice. Let soak for a minute or so. Heat on low, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Add the schnapps, stirring well. Pour over the set peach layer. Return to refrigerator and allow to set, several hours or overnight.

To serve, cut into desired shapes. Makes 24-30 shots

Note: Make sure to strain the orange juice (even if using a "pulp free" variety) to ensure a silky-textured shot.  If your orange juice isn't top-notch, try mixing in a tablespoon or two of orange juice concentrate.  

WHITE WINE SANGRIA SHOT;

White Wine Sangria Jelly Shots

Difficulty:  Easy

Recommended Pan:  1 lb loaf pan, approximately 8" x 4" (or flexible silicon molds)

Implements:  Muddler and a cocktail shaker

Ingredients

• 1 cup white wine (use what you have on hand, chardonnay, sav blanc, pino grigio, etc.)
• Chopped fruit, to fill cocktail shaker 1/2 full (I used lemon, lime, orange, and white and red grapes)
• 1/8 cup water
• 1/8 cup frozen lemonade concentrate (thawed)
• 1/4 cup fresh squeezed orange juice
• 1/4 cup club soda (or lemon lime soda, sparkling lemonade, etc)
• 2 1/2 envelopes Knox gelatin (1/2 envelope = about 1 tsp gelatin powder)
• 1/4 cup Cointreau
• 1/4 cup vodka
• Additional fruit for internal and external garnish, if desired

 Fill the cocktail shaker 1/2 full of chopped fruit, and muddle vigorously (set remaining fruit aside for garnish).  Add the wine to the cocktail shaker (note: no ice is needed), shake for a minute or so and set aside.  Pour water, lemonade concentrate, juice and soda into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Strain the wine mixture (you should have about 1 1/4 cups of liquid), and stir into gelatin mixture along with the Cointreau and vodka. Pour mixture into loaf pan or molds. If desired, now is the time to add finely chopped fruit to the pan or molds.  Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes or unmold.  If desired, garnish each shot with finely chopped fruit. 

Makes 24 to 32 jelly shots.