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1
Pour juices into a saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
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2
Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes). Remove from heat.
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3
Stir in the vodka and schnapps.
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4
Pour into a standard 1 lb loaf pan (about 9” x 5”). Refrigerate until fully set, several hours or overnight.
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5
To serve, cut into desired shapes. Garnish each jello shot with a few pieces of chopped lychee, if desired.
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