Watermelon Gem Jello Shots
Oh hi summer weather.
Like 90 degree, don’t even try and do you hair, melt your jello shots weather. We are looking at five straight days of this kind of heat here in DC. A perfect time to talk about things that beat the heat. Like hydrating fresh watermelon.
Or not so hydrating boozy watermelon jello shots! I made them for Austin’s non-birthday party, birthday party. (More photos of that coming soon)
My mom got this mold free with a Jell-O purchase a long time ago at the grocery store. I’ve been staring at it in my pantry trying to figure out what the heck I could make with it.
Ding, ding, ding. The pyramids resemble triangles. Triangles = Watermelon wedges!
Watermelon is such a summer classic. Never goes out of style.
Who doesn’t like watermelon?! My husband doesn’t like watermelon, and I can’t get Austin to eat it (not surprising) but I LOVE it. I even found these watermelon waters that I’m obsessed with lately.
I’ve always wanted to reinvent them with pink instead of red so I used Jolly Rancher watermelon jello on the top this time.
Then white jello made with sweetened condensed milk for a tiny layer in the middle and then lime jello on the bottom. All mixed with tequila!
Bring. It. On. Summer. We’ve got watermelon gems. Is gems the right thing to call them? What would you call them?
Watermelon Gem Jello Shots
Yield: 48 plus shots
Prep Time: 30 mins
Cook Time: 2 hours
Total Time: 2 hours 30 mins
1 box Jolly Rancher Watermelon jello
1 box Green/lime jello
2 tablespoons Sweetened Condensed Milk
2.5 cups water
2 cups tequila (or alcohol of choice, vodka would be good too)
3 envelops Knox gelatin
2 Jell-O "party" molds
Step 1: Mix 1 box watermelon jello with 1 cup water in a medium sauce pan. Sprinkle 1 envelop Knox gelatin on top and let it sit 30-60 seconds to activate. Whisk and mix. Turn on medium heat and let come to a simmer.
Step 2: Add 1 cup alcohol. Pour into molds filling them only half way. (tip, you can pour left overs into a shot glass for a colorful layered shot or a loaf pan for this recipe)
Step 3. Place molds into your refrigerator and get started on the next layer. Should only take about 15 minutes to firm up.
Step 4. Mix 2 tablespoons sweetened condensed milk with 1/2 cup water in a medium sauce pan. Sprinkle 1 envelop Knox gelatin on top and let it sit 30-60 seconds to activate. Whisk and mix. Turn on medium heat and let come to a simmer.
Step 5. Add 1/2 cup water. Check your pink layer in the fridge. If it's mostly firm and a little sticky, it's time. Pour just a splash, about 1 teaspoon into the mold on top of the pink layer.
Step 6. Place molds into your refrigerator and get started on the next layer. This layer will firm up even quicker.
Step 7. Mix 1 box green jello with 1 cup water in a medium sauce pan. Sprinkle 1 envelop Knox gelatin on top and let it sit 30-60 seconds to activate. Whisk and mix. Turn on medium heat and let come to a simmer.
Step 8: Add 1 cup alcohol. Double check that your white layer is mostly firm and pour in the green, jello filling up the rest of the space (to the top).
Step 9. Place molds into your refrigerator until completely firm. I would give them a full additional hour.
Step 10: Run a knife around the edges of the cavities and then lift or tap out the shots. Keep refrigerated until serving.