Lemon Drop Jelly Shooters

Essentially this recipe is jello shots, but done in a tasteful way!

 I follow a number of drool-worthy foodie accounts on Instagram and I saw a version of this recipe served as an amuse-bouche in a French restaurant, and thought what a lovely way to start a dinner party or serve at a special event. It has all the wow factor with very little prep time. They are sweet zesty and a lot of fun. 

Enjoy, Emma x 

Makes 6 shooters depending on the size of your lemons

Recipe: 

2 ounces (1/4 cup) quality vodka

3/4 ounce (1 ½ tablespoons) triple sec

1 ounce (2 tablespoons) fresh squeezed lemon juice (Juice from 1/2 large lemon)

3/4 ounce (1 ½ tablespoons) simple sugar syrup, (1 cup sugar + 1 cup water, heat until sugar is dissolved)

1 tbsp gelatin powder

2 tbsp cold water

Mint leaves and edible flowers (I have used pansies)

DIRECTIONS:

Half 3 lemons and cut out the flesh to create a lemon skin mould for your Jelly Shooters and set aside. You can use the lemon flesh for the juice in the next step. 

Mix vodka, triple sec, lemon juice, and sugar syrup into a small saucepan and set aside. 

In a small bowl, bloom the gelatine by mixing the gelatine and cold water together until it turns white and firm. 

Gently warm lemon drop mix on the stove and add in gelatine mix.

Do not let the mixture get too hot. Stir until the gelatine is dissolved. 

Pour mixture into lemon skin moulds and garnish with flowers and mint. Set in the fridge for 1-2 hrs or until set.