Pink lemonade jello shots! Dissolve 2 packets of plain gelatin in 1 cup
Combine Jello, sugar and salt in a medium sized bowl. Add the boiling water; stir until Jello is completely dissolved. Add the lemonade concentrate. Chill until slightly set (like egg whites). With a hand mixer, whip to froth. Whip the whipping cream and fold into frothy Jello. Let set up in refrigerator.
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Remove from heat. Optional: Add 1-2 drops of pink food color if you desire a darker, richer pink hue. Stir well to incorporate. Sprinkle the 2 packets of gelatin into the lemonade mixture and whisk briskly until the gelatin is dissolved. Pour the gelatin mixture into a large Pyrex measuring cup or bowl and add the chilled lemon/citrus vodka.
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How to Make Lemonade Jello Shots. Step 1: Place the plastic cups on a baking sheet or into a muffin tin. Whisk. together 2 cups of lemonade and 3 envelopes of Knox gelatin in a small saucepan. Step 2: Heat over medium heat until the mixture begins to steam, but don't allow it to boil. vodka to the gelatin mixture.
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Scoop out the insides. Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. Stir in the vodka. Pour into the lemon halves. Refrigerate until set, about 4 hours. Cut the lemons into half and serve.
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Steps to Make It. Cut the lemons in half. Using a paring knife and spoon, carefully hollow out the insides (reserve for another use). Place the lemon halves cut side up in a muffin tin. Add the lemonade to a small pot. Sprinkle the gelatin over the lemonade. Allow the gelatin to bloom, undisturbed, 2 to 5 minutes.
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This Pink Lemonade Jello Shots recipe takes approximately 2 hours and 45 minutes. TOTAL. This includes: About 5 minutes to make the jello. Close to 5 minutes to prepare the lemon peels. Around 2 hours and 30 minutes to pour the jello into the lemon peels and set until firm. 5 minutes to slice the lemon jello shots in half.
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Good eye, Rose! I have updated this pink lemonade jello shots recipe to reflect using a 3 oz. package of strawberry jello - you need approx. 2 cups of liquid per 3 oz. of jello. We have 2 1/4 cups in this recipe and those will set up just fine. In the blue Hawaiian, we have 4 cups liquid for the 6 oz. jello package size.
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Cut the lemons in half. Scoop out the insides. Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. Stir in the organic vodka. Pour into the lemon halves and refrigerate for 4 hours.
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INGREDIENTS 6 large lemons 1 cup pink lemonade 2 Knox unflavored gelatin envelopes 1 Tablespoon lemon juice 1 cup lemon or citrus vodka - chilled Optional - pink food gel source:craftymorning.com DIRECTIONS 1. Cut each lemon in half lengthwise. Microwave 2 lemons at a time on high for 15 seconds. Squeeze the juice out of each lemon half and with a spoon, remove the inside pulp and membrane.
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For the Lemonade Drop: Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium high heat and cook until sugar is dissolved and liquid is clear, about 3-5 minutes. Keep hot. Place 1/2 cup cold water in a medium bowl and sprinkle over the gelatin powder. Let sit for about 5 minutes, then whisk in the hot sugar and.
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Add the lemonade to a saucepan and sprinkle the gelatin over the juice. Let it sit for 2 minutes. 3. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. 4. Stir in the vodka. Strain vodka mixture to remove any solids (pulp, etc.), and pour into the lemon halves. 5. Refrigerate until set, about 4 hours.
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1 cup pink lemonade 1/2 cup vodka 1/2 cup lemon or citrus vodka 5 lemons. Directions. Cut the lemons into halves lengthwise and use a spoon to scoop out the insides. Place the scooped lemon halves on a muffin tin to keep them upright and receive the liquid jello. In a small pot, add the pink lemonade and the gelatin. Give it a stir.
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Scoop out the insides. Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes. Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes. Stir in the vodka. Pour into the lemon halves. Refrigerate until set, about 4 hours. Cut the lemons into half and serve.
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In a small saucepan, combine the lemon juice from the lemon flesh with the sugar, water and raspberries. Whisk the gelatin into the juice mixture gradually and let it sit for 5 minutes, until the gelatin is softened. Heat the pan over medium heat, and whisk for about 2 to 3 minutes, until the sugar and gelatin are completely dissolved.
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Combine the strawberry and lemon gelatins in a medium mixing bowl. Add the boiling water and stir until the jell-o is fully dissolved. Add the cold water, vodka, and lemon juice and stir to combine. Line up the shot cups on a flat, moveable surface such as a rimmed baking sheet.
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Directions: Step 1: Bring 2 cups of water to a boil in a medium saucepan, and remove from the heat. Whisk in strawberry jello, stirring until jello is dissolved. Stir in lemonade and vodka. Step 2: Divide the gelatin mixture between the plastic shot glasses, and move them to the refrigerator to chill for 4 hours.
