Mello Jell-O Shot

Recipe from Marseille Restaurant

Adapted by William L. Hamilton

Total Time
20 minutes, plus 20 minutes' freezing
Rating
4(17)
Comments
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Ingredients

Yield:15 3-ounce shots
  • 3cups Midori melon liqueur
  • 8sheets baker's gelatin
  • 2cups watermelon juice
  • ½cup simple syrup
  • 2cups Stolichnaya orange vodka
  • ¼cup dried currants, optional
  • 3ounces crème de cassis, optional
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

310 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 3 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 cup Midori with 3 sheets gelatin until dissolved. Cool. Add remaining Midori. For each drink, pour 1½ ounces into a cordial glass. Leave 20 minutes in freezer.

  2. Step 2

    Blend 1 cup watermelon juice with ½ cup simple syrup and 5 sheets gelatin. Heat until dissolved. Cool. Add remaining watermelon juice and vodka. Pour 1½ ounces to fill each glass. Dried currants soaked in crème de cassis can be added before it sets.

Ratings

4 out of 5
17 user ratings
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Comments

S & K

I mean you could do all this, or you could think about how you just trying to make Jell-O shots and then go buy prepackaged jello and a bottle of Polar Bear 100 proof. This way the blackout will be a lot cheaper and a lot easier.

S & K

I mean you could do all this, or you could think about how you just trying to make Jell-O shots and then go buy prepackaged jello and a bottle of Polar Bear 100 proof. This way the blackout will be a lot cheaper and a lot easier.

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Credits

From Marseille Restaurant

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