"The 78" Jelly Shot garnished with slices of edible flower petals, excerpt from a photo by Tate Carlson
Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)
2/3 cup St. Germain liqueur
2/3 cup champagne, prosecco or cava
2/3 cup fresh grapefruit juice (strained to remove solids)
2 tsp sugar
2 envelopes Knox gelatin
Edible flowers for garnish, if desired
Combine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Stir in St. Germain. Refrigerate until fully set (several hours or overnight).
To serve, cut into shapes and garnish as desired. Makes 24-30 shots.
3 comments:
This is a fantastic recipe--assuming you mean to heat up the sugar with the gelatin and GJ and Prosecco....doesn't indicate in directions here. A great treat to bring to a celebratory event!!! :D
Hi!! So Im all the way in Guatemala and found your delicious blog, but, I need to know if I need to butter the containers before putting them in the fridge?
I made these for a spring/Easter gathering and they were an amazing hit! Delicious, thank you ^.^ I doubled the recipe and used 2/3 cup finkandia grapefruit vodka instead of a second 2/3 cup of St Germaine. Good stuff!
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