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Watermelon Basil Martini Jello Shots

1 Ratings
6 Comments
  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 24

A tiny cube of melon-y, aromatic summer delight! Use either gin or vodka, and add a drop of rosewater if you are feeling frisky! MORE + LESS -

Jelly Shot Test Kitchen
March 21, 2016

Ingredients

1/2
pound seedless watermelon chunks (about 2 cups)
10
fresh basil leaves (large)
1/2
cup water
5
tablespoons frozen limeade concentrate, thawed
2
envelopes unflavored gelatin
2/3
cup watermelon basil juice
2/3
cup gin or vodka
1
drop rose water (if desired)
1/4
inch thick seedless watermelon slices and fresh basil, for garnish (if desired)

Steps

Hide Images
  • 1
    Prepare the Watermelon Basil juice: Place watermelon and fresh basil in the bowl of a food processor (or blender) and process until very smooth. Strain through fine mesh strainer to remove any solids.
  • 2
    Pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.
  • 3
    Stir in the vodka or gin and watermelon juice. Add rosewater if desired. Pour mixture into loaf pan or molds. Place in refrigerator to cool, several hours or overnight.
  • 4
    To serve, cut into desired shapes (or unmold). Cut shapes out of the watermelon slices with a cookie cutter or a sharp knife. Place one shot on each watermelon shape. Makes 18 to 24 jello shots.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • The weather has been a bit cool and rainy here in Minneapolis.

    My fingers are crossed for some sunshine, but in the meantime, I’ll make do daydreaming about patio-friendly cocktails.  AND Jelly Shots, like this Watermelon Basil Martini Jelly Shot! What could be better on a warm sunny afternoon than a little cube of watermelon and basil scented heaven?  I rest my case!

    I made versions of the jelly shot with both vodka and gin - it works great with either.  The experiments didn’t stop there.  I used a gin with floral notes, and added a drop of rosewater – which was wonderful. (Important safety tip - a SINGLE drop of the highly potent rosewater will do – it is tempting to use more but trust me, this will only result in a jelly shot that tastes rather bouquet-ish!)  The recipe was also tested with mint, which was quite nice!

    For serving, the jelly shots were cut into 3/4 inch squares and skewered with fresh watermelon (cut into flower shapes with a tiny cookie cutter), and fresh basil.  However, serving options abound.  The jelly shots could be cut larger and served on a round of watermelon acting as plate for the jelly shot, or served in an appetizer spoon with a little finely chopped watermelon and basil on top, salsa style.   Any way you slice it, the fresh watermelon slices and basil add a nice burst of flavor.

    Hope you enjoy!

    XO, Michelle

    Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes.

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