Watermelon Gelatin
Watermelon Gelatin Version
Ingredients
Servings: 40
10 limes, halved
1 3-oz (85g) package watermelon-flavored gelatin
1 cup (240 ml) water
1 cup (240 ml) vodka
Method
Using a juicer, juice the limes. Let the juice drop through a sieve into a bowl so that you can catch the seeds easily.
Reserve the juice for another use.
Turn the lime rinds inside out.
Find the membrane that connects the pith to the rind and pull on it to separate the pith from the rest of the lime, using a paring knife if needed.
Turn the limes right side out so that they resemble hollow cups.
Position the lime rinds on a cookie sheet so that their edges are touching. This will ensure that the limes stay upright while the gelatin sets.
Boil 1 cup of water on the stovetop in a small saucepan.
Add gelatin to the boiling water and stir with a whisk until it completely dissolves.
Stir in the vodka.
Pour the gelatin mixture into the lime halves.
Refrigerate for 2 to 4 hours until the gelatin has set.
Cut the lime halves into 4 equal portions, using a sharp chef’s knife.
Place the “watermelons” on a tray and serve them.
Muddled Watermelon Liqueur Version
Ingredients
Servings: 40
10 limes, halved
1 3-oz (85 g) package clear gelatin
1 cup (240 ml) water
1 cup (240 ml) Grey Goose vodka
1 cup (240 ml) watermelon-flavored liqueur (Pucker or schnapps)
1/4 watermelon
Method
Using a juicer, juice the limes. Let the juice drop through a sieve into a bowl so that you can catch the seeds easily. Reserve the juice for another use.
Turn the lime rinds inside out.
Find the membrane that connects the pith to the rind and pull on it to separate the pith from the rest of the lime, using a paring knife if needed.
Position the lime rinds on a cookie sheet so that their edges are touching. This will ensure that the limes stay upright while the gelatin sets.
Using a melon baller or a spoon, carve out the flesh of the watermelon.
Place the watermelon flesh in the container you’ll be using to muddle. You can muddle in batches in a traditional mixer, or muddle everything at once in a large bowl.
Pour the vodka and liqueur over the watermelon.
Muddle the watermelon and the alcohol together. Use a traditional muddler, or the blunt and flattened end of a kitchen utensil (such as the handle of a large slotted spoon).
Boil 1 cup of water on the stovetop in a small saucepan.
Add the gelatin to the boiling water and stir the gelatin with a whisk until it completely dissolves.
Stir in the watermelon-alcohol mix.
Pour the gelatin mixture into the lime halves.
Refrigerate for 2 to 4 hours until the gelatin has set.
Cut the lime halves into 4 equal portions, using a sharp chef’s knife.
Place the “watermelons” on a tray and serve them.
Tips
To vary the flavor, substitute sour apple schnapps for the vodka in the recipe.
You can substitute gelatin with agar-agar for dietary requirements if desired.
Juicing the limes before you dig out the pith makes the job much easier. If you don’t remove the pith, it will be visible under the gelatin in the Jello shots.
For every 1 cup (240 ml) of lime juice that you squeeze from your limes, add 6 cups (1.41 L) of water, 1/2 cup (100g) of sugar and 3 teaspoons of honey. Stir the limeade ingredients together and serve the limeade with your Jello shots. Replace some of the water with vodka, if desired.
Use sesame seeds or black sea salt to make the watermelon seeds.
Found here http://www.recipesquickneasy.com/watermelon-jello-shots-recipe/
