Nearing the last month in a traditional summer season, the weather in August is usually when the heat is at its peak. White wine is cool and refreshing, but jello shots resemble the robust taste of fresh fruit. If you follow this easy recipe of jello shots, one can’t go wrong with fulfilling the art of masking the taste of the alcohol, which will aid in the sneak up effect you will get when you find yourself having four shots in a row.
First, start off by finding a flavor of jello that you can appreciate. I try to go for robust flavors like blue raspberry, blueberry, or pineapple. The added oomph to my jello shots is including extra juice of pineapple, lemon, or white grape. For this recipe, let us choose white grape. Next, purchase portion cups that come with the lids. Although no one thinks about lids, fresh jello shots go a long way. The worst jello shot is one that has assumed the aroma and taste of whatever is already in your refrigerator. Finally, go to your local liquor store and choose either flavored rums or flavored vodkas, but if you want to skip the flavor tease and go straight to the alcohol effect, choose wood grain alcohol in a 750 ml size. Just to add a disclaimer, please use a high level of responsibility when making, testing, and devouring the jello shots and its contents. Now that we are past the good housekeeping rules, let us start the fruity concoction.
Please make sure you read the directions on the back of the jello package. Most jello require you to boil a measured amount of water before adding the contents in the package to the water. For the purposes of this recipe, use two packages of jello. Please use half of the requested amount of water needed to boil. The reason for this is because you will be replacing that half portion with juice and alcohol. While the water is boiling, whatever half of water is not included, measure that amount out in juice and alcohol, and pour into a large plastic bowl. Once the water has started boiling, add the jello from the package to the water, stirring until dissolved. Add a few cubes of ice to your juice-alcohol mixture, and continue to stir. On a plate or a flat plastic dish, lay out your portion cups with the lids removed. Once the rhythm of pouring into the cups is going, before you know it, you will be finished and ready to place the jello shots into the refrigerator.
Once the jello is dissolved thoroughly in the boiling water, pour slowly in the juice-alcohol mixture. Stir until both jello and juice has mixed. This is your opportunity to taste the mixture and judge if you want to add either a) more juice (which I do not recommend) or b) a small amount of sugar. I know you are thinking why sugar? Well, sugar will bring out the fruit flavor in both the jello and the white grape juice (or other juice of your choice) although already sweetened. For the sake of this recipe, let’s add 1/2 cup of sugar and stir until dissolved. Now taste the mixture this time. Isn’t it fruity? Now, take a ladle or an ice cream scoop, and pour the mixture into individual portion cups, then cap the cups with the lids.
Place the sealed portion cups laying flat on the shelf in a refrigerator to allow a period of cooling. As the jello shots cool, the mixture congeals. The best test is to turn the portion cups upside down and to shake the cup a little. If the mixture looks unphased, then the cooling period is over and you may enjoy the fruity taste.
