Jello shot recipes have been getting more and more popular over the last few years. That’s why I figured I should put one together! This recipe is for 24, 1.5 ounce shots. This is somehow both a snack and a drink at the same time. Edible alcohol actually kind of has a nice ring to it.
What You’ll Need to Make This Jello Shot Recipe
|What It Is||Name||Where to Buy|
|Cookware||Wooden mixing spoon||Amazon|
|Cookware||Pyrex measuring cup||Amazon|
|Cookware||Large mixing bowl||Amazon|
|Cookware||Sealable cups (24 minimum)||Amazon|
|Ingredients||3 ounces berry blue Jell-O||Store|
|Ingredients||10 ounces of water||Store|
|Ingredients||8 ounces of 80 proof alcohol||Store|
|Ingredients||1 1/4 cup water (separate)||Store|
To start off this Jello shot recipe, grab a medium-sized mixing bowl.
Then, grab a measuring cup for liquids.
Once you have that, fill it up with 10 ounces of water.
Pour it into the mixing bowl and grab the bottle of 80-proof vodka.
Measure out 8 ounces of that in your measuring cup. This is arguably the most important part of the Jello shot recipe.
Pour that into the mixing bowl with the water in it.
Take that bowl and cover it with some cling wrap. You don’t want anything to fall in there while it’s getting chilled in the fridge.
Then, put it in the fridge for this part of the Jello shot recipe.
Following that, set a timer for 10 minutes. Frankly, you could probably do more or put the bowl in your freezer for 10 minutes. Either way, you want the Vodka/water mix to get cold.
After that’s out of the way, start lining a baking sheet with your plastic shot cups. The ones I used were actually two ounces, but I only filled them about 1.5 ounces.
The nice thing about using sealable ones is that they can just get stacked on top of each other for a Jello shot recipe. You don’t have to try and fit a big baking sheet into your fridge and you could spread them out, stack them, etc.
The baking sheet should look a little like this for the Jello shot recipe once the cups are all setup.
Once those are ready (once it’s been 10 minutes on the timer) put a medium saucepan on the stove.
Fill that with 1 and 1/4 cup water.
Next, Bring 1 and 1/4 cup water to a boil on the stove. You really only need 1 cup of water but the extra 1/4 is because some will boil away.
Once it’s boiling, turn the burner off.
Take the 3 ounces of Jello. I figured that the berry blue would be a good choice.
Pour the powder into the hot water.
Grab a wooden mixing spoon.
Mix things around for this Jello shot recipe as it cools. It’s like Jello soup!
If the time’s up, grab your chilled vodka/water mix out of the fridge.
Pour that into the pan and stir the Jello shot recipe mixture around.
Really get it all blended together well.
Then, pour some into your measuring cup.
Use the measuring cup to start filling the smaller sealable cups.
They should all get filled with about 1.5 ounces. Once they’re all full, start putting the lids on.
Now, put those in the fridge for at least 4 hours to finish up this Jello shot recipe.
That should be enough time for the Jello to become solid. Don’t forget, you don’t need the baking sheet if the shots have lids like mine do here.
Notecard Version of this Jello Shot Recipe
Jello Shot Recipe That’s Quick and EasyCourse: Drinks/SnacksCuisine: AmericanDifficulty: Easy
3 ounces berry blue Jell-O
10 ounces of water
8 ounces of 80 proof alcohol
1 1/4 cup water (separate)
- Mix 10 ounces of water with 8 ounces of 80 proof vodka in a mixing bowl. Put that in the fridge for at least 10 minutes or until chilled.
- Bring 1 and 1/4 cup water to a boil in a medium saucepan. Once boil, turn off the burner and pour 3 ounces of Jello powder into the hot water. Stir around with a wooden spoon.
- Once the mixture in the fridge is chilled, pour that into the saucepan and continue to stir everything together. Start to line a baking sheet with your plastic cups, too.
- After that, fill up your liquid measuring cup with some of the Jello shot mixture and start pouring that into the plastic cups. Once all the cups are evenly filled, put the lids on them and put them in the fridge for at least 4 hours. To really guarantee things get solid, leave them in the fridge overnight.
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*Only make or consume the product of this recipe if you’re 21 years of age or older.