Prepare the lemons:
Removing the pith and emptying the lemons all the way down to the rind will prevent the rind from showing when you slice the Jello shots.
Cut the lemons in half lengthwise using a sharp paring knife.
Squeeze the juice from the lemons into a bowl, using either a juicer or your hands.
Reserve 2 ounces of lemon juice into a small bowl and refrigerate the rest for another use.
Carefully turn the lemon rinds inside out, being sure not to tear any of them in the process.
Locate the thin membrane that connects the pith to the rind and peel it back without damaging the rind.
Set the prepared rinds aside until you’re ready to fill them with the Jello mix.
Prepare the Jello shots:
For a flavor variation, use a citrus vodka instead of a plain vodka. Lemon vodka will give a more intense lemon flavor, or orange vodka will create an interesting flavor contrast.
Stir the gelatin into the 3/4 cup boiling water in a saucepan on the stovetop until it completely dissolves, using a whisk
Whisk in the vodka and the 2 ounces of reserved lemon juice.
Place the hollowed out lemon halves on a cookie sheet with the sides touching. This will ensure that the lemon halves stand up while you are filling them with gelatin.
Fill the lemons all the way to the top with the gelatin and vodka mixture.
Refrigerate the lemon halves for at least four hours. Make sure that the gelatin is completely firm before you slice the lemons.
Slice each lemon half into 4 wedges using a sharp knife.
Sprinkle a plate with sugar.
Lay one side of each slice of lemon on the plate to cover the gelatin with sugar. Repeat with the other side.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.4mg||0 %|
|Sodium 13.3mg||0 %|
|Potassium 21.2mg||1 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.4g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 32
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