For Memorial Day, I decided to make some awesome Jello shots. Dana’s friend Kristy was in DC visiting, so I wanted to have a nice little cocktail lined up for her. Unfortunately, I was running late so I actually had her help me make the shots. You will see her hands in a few shots. Last year I made orange Jello shots in orange peels, thus allowing them to be easily eaten. I have take this to another step and created perfectly tart lemon drop Jello shots, made in lemon peels. After slicing them, I dipped them in superfine sugar to add the perfect sweetness. This also recreated the awesome sugar covered lemon of traditional lemon drop shots.
Lined up and ready to eat. These shots did not last long.
Lemon Drop Jello Shots
- 8 large lemons
- 2 packages lemon Jello (3oz)
- 1 cup boiling water
- 1 cup lemon vodka
- 1/2 cup lemon juice
- 1/2 cup ice cold water
- 1/2 cup sugar, for dipping
Cut the lemons in half lengthwise. Then using a spoon core out the insides of the lemon, leaving just the shell.
Make sure not to cut through the side of the lemon peel. Save the pulp for juicing.
Then juice the pulp in a lemon juicer. Simultaneously, bring 1 cup of water to boil.
In a large bowl, combine the 2 boxes of lemon Jello with the one cup of boiling water. Stir until the Jello is dissolved. Then add the vodka, lemon juice and cold water.
Place the lemon shells, peel side down in a muffin tin. Then pour the Jello into the lemon shells until the liquid reaches the top.
Place in the refrigerator until solidified. Roughly 4 hours.
When ready to serve, cut the lemon halves into wedges. It is best to do this with a warm sharp knife. Run a knife under hot water, dry it and then slice the halves into wedges.
On a plate pour 1/4 cup of sugar. Dip both sides of the wedges into the sugar.
Plate and serve. Make sure to make a ton of these. Even people that hate Jello shots, love these as they are so easy to eat.