Rainbow Jelly Shooter

• portioner: 45 shots

Ingredienser

Red Layer

1 c water

2 envelopes Knox gelatin

1 3 oz box cherry or strawberry gelatin dessert

1 c flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Yellow Layer

1 c water

2 envelopes Knox gelatin

1 3 oz box lemon gelatin dessert

1 c flavored vodka

Blue Layer

1 c water

2 envelopes Knox gelatin

1 3 oz box Berry Blue gelatin dessert

1 c flavored vodka

Garnish:

Maraschino cherries, if desired

.

Instruktioner

Yield: about 45 jelly shots

Suggested pan: 9" x 13" cake pan, or molds (If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.)

Red Layer

Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour.

Yellow Layer

Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour. (Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in. Cut the very bottoms off the cherries so they will stand upright.)

Blue Layer

Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight. (It’s ideal to let this chill overnight so the layers can fully bond.)

To serve, cut into desired shapes or unmold.

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