Summer Botanical Cocktails: Lemon Jello Shots
Sometimes there’s no time for sipping… sometimes you need your summer cocktail as a shot!
There’s nothing better or more civilized than sitting around on a nice summer night, sipping on delicious fruity cocktails with friends. But every once in a while, after a particularly long week, there’s simply no time for civility. Lucky for us (and hence, you!), the adorable Sugar & Cloth has offered up the perfect solution: Lemon Jello Shots. These lovely little summer refreshments are not only the most delectable way to get your weekend started right, but they’re also a delightful and upscale way to relive your college days. Oh yeah, and they’ve got flowers on top, so they’re right up our alley!
Here’s what you need….
Ingredients (makes 24 shots):
4 envelopes gelatin (1 ounce)
4 large freshly squeezed lemons
2 1/2 Cups water
1 1/2 Cups sugar (or stevia for a low calorie version)
1 1/2 Cups vodka and 1/2 cup of Cointreau
Edible flowers for garnishing
And here’s how you do it…
Heat the gelatin, water, lemon juice, and sugar over the stove as you traditionally would for about 5-10 minutes or until the gelatin is fully dissolved. Remove from heat and add in the liquor at the very end or it will evaporate.
Pour the mixture into individual shot glasses and add a few edible flower petals to each glass just before placing into the refrigerator, and let it set overnight or for a minimum of 6 hours.
You can also always skip the shot glass version for a parfait dish or traditional 8×8 pan and then cut into mini square bites to serve. And you can, of course, always make these non-alcoholic and use water in place of the vodka and Cointreau… but, really, why would you?!
So there you have it, friends – the latest edition of our Summer Botanical Cocktail series! Another huge thanks to Sugar & Cloth for the recipe and gorgeous photos.
If you haven’t been following along, be sure to check out our earlier posts about Rosé Slushies, Lavender Martinis, and Bellini Popsicles.
ABOUT AUTHOR
Toby Kassoy, was born and raised in Southern California. In her college years she went up to Eugene Oregon, where she first fell in love with floristry. Upon returning to Los Angeles, she spent 8 years working in the Entertainment industry, while all along, flowers were always tugging on her heartstrings. In 2004 she decided to leave her corporate job and open Lilla Bello, aptly named after the beautiful lilac bushes she remembers outside her kitchen window in Oregon.
