Awesome Jello Shot Recipes

        You have everything else taken care of for the party.  Now you want to get a hold of the perfect Jello shot recipe to top the night off with whipped cream and a cherry on top.  These recipes are totally femme, and yes, they definitely pack the She-Ra punch!

        For more sweet and powerful jello shot recipes, check out JELLATIO.COM.  They list everything from dessert style recipes to pudding shots, multi-layered shots to traditional.  They even include tips on how to become the Jello Shot Master!  Everything you need to know to create fun and tasty jello shots.

                          Mr. Stud Inflatable Doll

          MrStUDGlow



Strawberry Elation

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One 3-ounce package wild strawberry or strawberry Jello

¾ cup water

¾ cup champagne or Asi Spumante

½ cup crème de strawberry

Garnish: (optional) 20 fresh strawberries, 1 can whipped cream


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together strawberry Jello and boiling water until gelatin is totally dissolved.


3. Add the champagne and crème de strawberry to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.


Cosmopolitin Love


8 ounces water

One 3-ounce package cranberry gelatin

5 ounces vodka

1 ounce fresh lime juice

1 ounce Triple Sec (or other orange liquor)

1 ounce Limoncello liquor


Makes 20 shots.


1. Bring water to a low boil in small saucepan.


2. Pour cranberry gelatin into medium, heatproof bowl and add boiling water.  Stir until the gelatin is completely dissolved.  Allow to cool.


3. Add the vodka, lime juice, Triple Sec, and Limoncello to the cooled mix and stir until combined.


4. Pour your mix into your cups.  Stick in the refrigerator and chill until firm, 4 – 6 hours.



Fresh Julep


8 ounces water

Two ½ ounce envelopes unflavored gelatin

½ cup fresh mint leaves, finely chopped  (or 2 tablespoons Mint Syrup.  See Syrup section.)

8 ounces quality bourbon (Knob Creek is good)

3 tablespoons superfine sugar

Garnish:  (optional) 20 fresh mint sprigs


Makes 20 shots.


1. Bring water to a low boil in a small saucepan.


2. Pour the boiling water into a Medium, heatproof bowl, and slowly add the unflavored gelatin, stirring until the gelatin is totally dissolved.  Allow to cool.


3. In a smaller bowl, mash together the mint, bourbon, and sugar with a wooden spoon until the sugar is dissolved.  Add this to the mix that has cooled down.


4. Pour the mix into your cups and refrigerate until firm, which is usually about 4 – 6 hours.



Kamikaze Craze


8 ounces water

One 3-ounce package lime Jello

5 ounces citron vodka

2 ounces blue curacao

1 ounce fresh lime juice


Makes 20 shots.


1. Bring water to a low bowl in a small saucepan.


2. Pour the lime gelatin into a medium heatproof bowl and add the boiling water.  Stir until the gelatin is completely dissolved and allow to cool.


3. Add the vodka, curacao, and lime juice to the cooled mix and stir until combined.


4. Pour the mix into your cups and refrigerate until firm.  Usually takes about 4 – 6 hours.



Citrus Boing


8 ounces water

One 3-ounce package of lemon Jello

5 ounces citron vodka

3 ounces Cointreau (or other orange liqueur)


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. Put the lemon Jello into a medium sized bowl and add the boiling water.  Stir until completely dissolved and allow to cool.


3. Add the Vodka and Cointreau and stir until well mixed.


4. Pour the mixture into your little cups and refrigerate for about 4 – 6 hours until firm.



Violet Love


12 ounces Parfait Amour liqueur

Two ½-ounce envelopes unflavored gelatin

1 tablespoon superfine sugar

3 ounces vodka

1 ounce Cointreau

Garnish: (optional) 20 freshly picked edible violets or orange nasturtiums


Makes 20 shots.


1. Bring 4 ounces of Parfait Amour to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir the unflavored gelatin, sugar, and boiling Parfait Amour until well combined and allow to cool.


3. Add the remaining 8 ounces of Parfait Amour, vodka, and Cointreau to the mix and stir well.


4. Pour mix into your little cups and refrigerate for about 15 minutes so that the gelatin may slightly set.


5. If garnishing, use a chopstick or toothpick to push a violet into the top of each cup.  The return to the fridge and chill for 4 – 6 hours until firm.



Chocolate Dream Date


6 ounces water

One 3-ounce package strawberry gelatin

2 ounces crème de cassis

2 ounces white crème de cacao

2 ounces chocolate milk

2 ounces chilled champagne

Garnish: (optional) 1 cup whipped cream, 5 – 6 freshly picked and rinsed, edible violets or pink tea rose petals


Makes 4 large or 20 small shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together the strawberry Jello and boiling water until the gelatin in completely dissolved and allow to cool.


3. Add the crème de cassis, crème de cacao, chocolate milk, and champagne to the mix and stir until well combined.


4. Pour the mix into your little cups (or champagne flutes) and refrigerate for about 4 – 6 hours until firm.


5. If garnishing, top each shot with a dollop of whipped cream and a few violet or rose petals on top of the whipped cream.




Lotus Plum

Plum puree:

½ cup peeled, diced ripe plums

1 tablespoon fresh lime juice


Jello shot ingredients:

8 ounces water

One 3-ounce package grape Jello

4 ounces Armagnac (or other brandy)

Garnish: (optional) 20 tiny, green, edible orchids


Makes 20 shots.


1. Plum puree:  in a blender or food processor, combine the plums and lime juice.  Blend until smooth.  It should make about 4 ounces.


2. Bring water to boil in small saucepan.


3. In a medium, heatproof bowl, stir the grape Jello and boiling water until totally dissolved and allow to cool.


4. Add the Armagnac and plum puree to the bowl and mix until completely combined.


5. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.


6. If garnishing, push an orchid lightly onto the top of each shot.



Cappuccino Love


3 ounces espresso or strong coffee

4 ounces half-and-half

1 tablespoon chocolate syrup

Dash of ground cinnamon

Two 1/2–ounce envelopes of unflavored gelatin

3 ounces vodka

3 ounces Kahlua

2 ounces crème de cacao


Makes 20 shots.


1. In a small saucepan, combine espresso, half-and-half, chocolate syrup, and cinnamon over medium heat, stirring until well mixed.  Bring to a low boil.


2. In a medium, heatproof bowl, sprinkle the unflavored gelatin over the hot espresso mix and stir until gelatin is dissolved, then allow to cool.


3. Add the vodka, Kahlua, and crème de cacao, to the cooled mixture and stir until well combined.


4. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.



Sweet Dreams


One 3-ounce package watermelon Jello

1 cup water

½ Midori

¼ cup raspberry vodka

¼ cup peach schnapps


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together watermelon Jello and boiling water until gelatin is totally dissolved.


3. Add Midori, raspberry vodka, and peach schnapps to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Banana Bama


One 3-ounce package strawberry-banana Jello

1 cup water

1 cup banana rum

1 tablespoon Frangelico


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together strawberry-banana Jello and boiling water until gelatin is totally dissolved.


3. Add the banana rum and Frangelico to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Peachberry


One 3-ounce package peach Jello

1 cup water

½ cup raspberry vodka

1/3 cup peach schnapps

2 tablespoons Chambord


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together peach Jello and boiling water until gelatin is totally dissolved.


3. Add the raspberry vodka, peach schnapps, and Chambord to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Something Different


One 3-ounce package mixed fruit Jello

1 cup water

¼ cup lemon rum

¼ cup vanilla vodka

¼ cup apple vodka

¼ cup peach schnapps


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together mixed fruit Jello and boiling water until gelatin is totally dissolved.


3. Add the lemon rum, vanilla vodka, apple vodka, and peach schnapps to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.




Cosmopolitan Haze


One 3-ounce package cranberry-raspberry or cranberry Jello

2/3 cup water

1/3 cup Rose’s Sweetened Lime Juice

¾ cup vodka

¼ cup Triple Sec

1 tablespoon Chambord

Garnish: (optional) finely grated zest of 1 lime


Makes 20 shots.


1. Bring water and Rose’s Sweetened Lime Juice to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together cranberry Jello and boiling water until gelatin is totally dissolved.


3. Add the vodka, Triple Sec, and Chambord to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



B-Fifty-Awesome


½ cup cold toasted Coffee-mate

½ cup cold milk

1 envelope unflavored gelatin

1/3 cup Baily’s Irish Cream

1/3 cup Kahlua

1/3 cup amaretto


Makes 16 – 18 shots.


1. In a small saucepan, pour in the Coffee-mate and milk and sprinkle in the unflavored gelatin.  Stir well, then allow to sit for about 3 minutes.


2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves.  Immediately remove pan from heat and allow to sit for 10 minutes.


3. Add the Baily’s, Kahlua, and amaretto and stir until well combined.


4. Pour the mix into your little cups and refrigerate for 2 – 4 hours until firm.



Dreamy Creamsicle


One 3-ounce package orange Jello

2/3 cup water

1/3 cup orange juice

½ cup vanilla vodka

¼ cup raspberry vodka (or other berry vodka)

¼ Keke Beach


Makes 20 shots.


1. Bring water and orange juice to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together orange Jello and boiling water mix until gelatin is totally dissolved.


3. Add the raspberry and vanilla vodkas, and Keke Beach to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Cosmopolitan Ice Cream - 3 Layer Yummy


First layer:

1 cup cold chocolate milk

1 envelope unflavored gelatin

2/3 cup Godiva liqueur

1/3 cup crème de cacao


Second layer:

1 cup cold milk

1 teaspoon vanilla extract

1 envelope unflavored gelatin

½ cup vanilla vodka

½ cup vanilla schnapps


Third layer:

1 cup cold strawberry milk

1 envelope unflavored gelatin

½ cup crème de strawberry or strawberry schnapps

½ cup Tequila Rose


Makes 54 shots.


1. First layer:  Put the chocolate milk in a small saucepan and sprinkle with the unflavored gelatin.  Stir well, then allow to sit for 3 minutes.


2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves.  Promptly remove from heat and allow to cool for 10 minutes.


3. Add the Godiva liqueur and crème de cacao, and mix until well combined.


4. Pour mix into your little cups, only filling them 1/3 of the way full.  Refrigerate about 1 hour, and then begin making the second layer.


5. Second layer: Put the milk and vanilla extract in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.


6. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.


7. Add the vanilla vodka and vanilla schnapps, and mix until well combined.


8. Pour the mix into your little cups, filling them only 2/3 full.  Back to the fridge for 1 hour.  Then begin making the third layer.


9. Third layer: Put the strawberry milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.


10. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves.  Promptly remove from heat and allow to cool for 10 minutes.


11. Add the Tequila Rose and crème de strawberry, and mix until well combined.


12. Pour the mix into your little cups and fill them up the rest of the way.  Refrigerate 2 – 3 hours until firm.

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