Margarita Jell O Shots Recipes

Steps:

• Mix boiling water and Jello. Stir for a minute until dissolved. Add rest of ingredients, stir.
• Pour into small paper dixie cups, cool on one or two cookies sheets stacked in the refrigerator.
• Unless you use ice and water for the cold water, allow 5 or more hours for Jello to cool and set.
• For every party I throw, I'll make this recipe and one more from Hazel's site to satisfy the partygoers.

Steps:

• Bring water to a rolling boil, then remove from heat.
• Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved.
• Stir in cold water and alcohol.
• Pour mixture into ,individual shot-size (1oz-2oz) plastic or paper cups. ****To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.
• Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.

Steps:

• Combine the sugar, lime juice and 2/3 cup regular water in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the sugar is dissolved, about 2 minutes. Add the seltzer water to the syrup mixture, sprinkle the gelatin on top and leave it to bloom for 5 minutes.
• Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Sir in the tequila and orange liqueur. Divide the mixture among twelve 2-ounce glasses. Refrigerate until set, at least 3 hours.
• Before serving, garnish each shot with a small pinch of flaky sea salt and a lime wedge.

Steps:

• Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
• Pour mixture into shot glasses. Refrigerate until set, about 5 hours.

Steps:

• Bring 1 cup water to a boil in a saucepan. Add the lime gelatin and stir until the gelatin dissolves. Pour into a liquid measuring cup and mix in the orange liqueur and tequila.
• Meanwhile, cut the limes in half lengthwise and scoop the flesh out of both halves. Place each half in the cups of a mini muffin tin and pour the gelatin mixture into each half. Place the muffin tin in the fridge until set.
• Cut each half into 2 wedges, sprinkle with salt and shoot!

Steps:

• Hull and clean the strawberries. Cut the bottom of each strawberry just enough so it will stand up without making a hole in the bottom. Bring the margarita mix to a boil. Stir in the jello and mix well until dissolved. Add tequila and Triple Sec. Stand up the strawberry cups and fill with Jello mixture. Chill 4 to 6 hours. To serve, rub the rim of the strawberry with a lime wedge and dip in sugar. Garnish with lime wedge.

Steps:

• Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes.
• Whisk vodka into cooled mixture.
• Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.

Steps:

• Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
• Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.

Steps:

• In a small saucepan, sprinkle gelatin over cold limeade; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat. Stir in tequila and triple sec. , Pour into 2-oz. shot glasses; refrigerate until set. If desired, garnish rim with salt and lime. To serve in lime wedges instead of shot classes, halve and juice 6 limes (save juice for another use). Scrape out pulp. Arrange halves in muffin tins for stability. Fill with gelatin mixture. Refrigerate until set; cut each lime half into 2 wedges.

Steps:

• Spray silicone skull molds generously with nonstick cooking spray and set aside.
• In a small pot, add limeade and pour gelatin over, allowing it to rest for 1 minute. Over low heat, stir limeade and gelatin together until fully dissolved. Remove from heat and add in tequila, triple sec and lime juice. If using, add a drop or two of gel food coloring and stir until desired color is reached.
• Pour mixture into closed skull molds, filling each mold to the top. Refrigerate for at least 5 hours until set, preferably overnight. When ready to serve, carefully unmold each skull and arrange on a plate over a layer of salt.
• Equipment tip: To make all 12 jello shots at once, plan to have 3 skull ice molds on hand.

Steps:

• Dissolve the gelatin in the boiling water, stirring to make sure all is dissolved.
• Combine the thawed strawberries (with juice) and margarita mix in a blender with 1/2 cup tequila or water. Blend until smooth.
• Stir strawberry mixture into the gelatin mixture. The recipe suggests pouring 3/4 cup mixture into margarita glasses to set, but you can also use a 8 x 12-inch pan. Refrigerate 4 hours or overnight, until set. The 8 x 12-inch pan needs to set overnight.
• To serve: garnish with whipped cream, a fresh strawberry and/or grated lime zest.