Sure people say “Taste the Rainbow” but rarely will you hear someone say “Get Drunk Off the Rainbow.” Well folks, I’m here to give you an excuse to taste and be intoxicated by the rainbow.
While many people may scroll past similar fruity shots served in lemon rinds, many people are under the impression this is actually difficult to do; that there is some sort of magic involved when it comes to getting that Jell-O to grow inside a lemon before slicing it into perfectly portioned slices.
But what it all comes down to is: can you boil water correctly? If you can, then great, you can make Jell-O shot slices!
You can make the shots any colors you’d like, just keep in mind the type of liquor you will be using. In the past I’ve used single colors, but I wanted to shake things up and literally make as many combinations as I could with the liquors I had on hand.
I decided to go with lemon vodka, rum, and tequila (just to keep things interesting). I then assigned a couple flavors of each Jell-O to the liquors: strawberry and blueberry Jell-O went with the lemon vodka, orange and grape Jell-O went with the rum, and lemon and lime Jell-O went with the tequila.
Cutting the lemons and oranges properly will help keep the Jell-O slices in uniform shapes and sizes. Start by cutting just to the skin (taking extra care not to cut through the rind) on either end of the lemon to loosen the insides from the skin. Then use your pointer and middle finger to slide between the edge of the rind and the start of the fruit.
With a little practice, you should be able to pull the fruit off of the rind and not smash too much of the fruit while you are at it. I saved my orange insides (and a few lemons) to make a quick orange juice to enjoy while I prepared the rest of the ingredients.
|While I was cutting my lemons, I found a mini lemon inside a lemon. A lemonception, if you will. Just thought I’d share that little tid bit too.|
Arrange the rinds in a dish so the sides are touching. This will help make sure that none of the rinds fall over and spill while you are pouring or transferring the shots to the refrigerator.
Next, you’ll need to prepare each Jell-O flavor individually. There are a few ways you can do this, but I found it was easiest to heat one cup of water in a glass Pyrex measuring cup for 3 minutes in the microwave, then pour in the Jell-O packet to dissolve it. Then just stir in the cold liquor when the Jell-O has dissolved completely!
From past failures at making these shots, I’ve learned it’s best to have a touch more water than alcohol when it comes to getting the shots to set correctly. Use about 3 tablespoons less alcohol than water to ensure you don’t end up with a watery mess!
Then just pour the liquid Jell-O into each rind up to the top. You want these things to be as full as possible so cutting them into wedges is easier when the time comes.
Let the Jell-O set in the fridge for at least 8 hours, preferably overnight. About an hour prior to cutting the Jell-O shots, stick them in the freezer to stiffen up the rind. It’s much easier to cut through when its super cold. The Jell-O may freeze a little, which is also helpful!
Jell-O doesn’t melt either (unless out in the direct, super hot sun) so the clean up after these things is a breeze - and more environmentally friendly than mini plastic cups if you miss a few outside!
These colorful shots are effective too, so be careful when consuming them! They hit fast and hard, especially the tequila ones. While the ones in lemon rinds are about the equivalent to one shot, the larger ones in the orange rinds can be two, maybe even three shots per rind.
Here’s to a night you probably won’t remember, with the friends you’ll never forget!
Prep time: 25 minutes (about 5 minutes per flavor)
Cooling time: 8-10 hours (plus additional freezing time)
Makes ~ 2 dozen Jell-O shots
- 10 lemons
- 5 oranges
- Jell-O packets, one of each color of the rainbow
- 1 cup water (per Jell-O packet)
- 1 cup liquor (per Jell-O packet), chilled
- Start by slicing each lemon or orange in half longways (from top to bottom). Make small cuts on either end of the inside of the fruit, where the rind and the fruit connect. Take care not to slice through the rind at any point. Use your fingers to remove the fruit from the rind.
- Arrange the rinds in a cake pan so they are all touching and upright. Organize the rinds so they are all flat on the tops and the liquid will not pour out one side.
- Prepare the Jell-O by following the instructions on the box. I recommend heating 1 cup of water in the microwave for 3 minutes to get it boiling hot. Then carefully add in the Jell-O packet and stir until dissolved.
- Measure out 1 cup (minus about 3 tablespoons) of chilled liquor. Pour it into the mix and stir well to combine. Pour the liquid Jell-O into each rind. I was able to fill about 3 lemon rinds or 2 orange rinds per Jell-O packet.
- Place the pan with the shots carefully onto a flat surface in the refrigerator. Chill for at least 8 hours or until the Jell-O is set and no longer liquidy. If you added too much alcohol, the shots will not set correctly.
- About 1 hour prior to serving, place the shots into the freezer to harden the rinds. When ready to serve, remove from the freezer. Set each rind Jell-O side DOWN and cut through the back side of the rind. Lemons can be cut in half, and 3 wedges can be taken from the orange rinds.
- Cool until ready to serve, then bust ‘em out and impress all of your friends with your drunken creativity. Enjoy!