Sangria Jello Shots

Ingredients

1 ¾ c Sangria

1 ½ c Limeade

¾ c Cointreau

4 packets Knox Gelatin – one whole box

zest of one lime for garnish

Directions

Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens.

Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest.

Place on pretty tray and serve immediately. Makes 36 pieces.

Tips on Making Edible Cocktails

1. Before adding the Gelatin, taste the cocktail first and adjust flavor if needed.

2. Keep chilled at all times! These will dissolve into puddles if not kept cold. Mine got soft on the car ride over to the party, which a quick trip to the freezer fixed them up just fine, but oh the puddle they made in my lap on the warm car ride home!

3. Remember the ratio to turn your favorite cocktail into an Edible Cocktail- one packet (7 grams) Knox Gelatin to every 8 ounces (240 ml) of fluid. More Gelatin will make the cocktails even more firm if necessary.

Be creative and have fun! To see other Edible Cocktails click here. It gets a wee bit scientific with % ratios of gel to alcohol so you may have to experiment a bit. Alcohol. Experimenting.

Alcohol. Experimenting.