Who's that with the gorgeously ghoulish toothy grin? Why it's Gumball Jelly Shot, of course!
Happy Halloween-ish weekend everyone! I'm celebrating with a candy-themed jelly shot and a cheery little skull mold. Actually, its a silicone ice cube tray - here's the link - manufacturer is Wilton, and it was stocked at my local craft store (and probably is at yours too!). Link here. . .
The recipe was initially for a Black Gumball Jelly Shot, based on bubblegum vodka a touch of black Sambuca liqueur. During testing, it came to my attention that a black gumball is a love-it-or-hate-it affair.
So I experimented with other liqueurs - various "pucker" flavors, and a cinnamon. The recipe worked beautifully, and its fun to have lots of different colors of gumballs, don't you think? The only caveat is to use a light hand with the liqueurs - you don't want to lose the delicate, Bazooka Joe flavor of the bubble gum vodka!
Gumball Cocktail Jelly Shot
- 1 1/3 cup lemon-lime soda
- 2 1/2 - 3 envelopes plain Knox gelatin (about 5 tsp to 6 tsp gelatin powder - varies depending on time the jelly shots are expected to sit out before they are consumed. 5 if not that long, 6 if maybe will be out for a while.)
- 2/3 cup bubble gum flavored vodka
- 2 tbsp flavored liqueur (I made 4 colors: Sambuca - black; berry pucker - blue; apple pucker - green; and cinnamon - red)
First, prepare the silicon molds with a light application of cooking spray. Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
Pour the soda into a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).
Remove from heat, and stir in the bubblegum vodka. (If making several colors, first stir in the bubblegum vodka, then separate into bowls as desired and add stir in the appropriate ratio of liqueurs for each part.)
Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.
To serve, unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.