Apricot Jello Shots Recipe
16 oz (2 cups) boiling water
1 6 oz. package of apricot Jello
6 oz cold water
10 oz amaretto
Bring water to a rolling boil then remove from heat.
Stir together boiling water and powdered gelatin in a medium mixing bowl. Stir constantly until gelatin is completely dissolved.
Stir in cold water and alcohol.
Pour mixture into shot glasses or individual shot-size (1oz-2oz) plastic cups.
Place shots on a tray in refrigerator (not the freezer). Chill until firm. Approx. 2-4 hours. Refrigerate until served.
Makes 40 1oz. shots or 20 2oz. shots
Chill alcohol at least one hour prior to adding to mixture. (not in freezer)
Depending on the proof of alcohol you use, adjust the proportions of alcohol to cold water to ensure that the shot still sets. Use the following ratios:
13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water
10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water (U.S. standard)
6 ounces 150-200 proof alcohol to 10 ounces cold water
If you would like more "potent" shots, you can "push" the recipe a bit. This variation makes 6 large cups with 2 ounces of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets hard and tastes great.
Although shot glasses look prettier and allow you to see the vibrant colors of the Jello, paper cups allow for easier Jello shot consumption as they can be turned inside out. Ice cube trays also work well.
When serving large parties use more water and less alcohol in your shots to help cut costs and better control intoxication.
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.
Servings: 10+ people
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