Watermelon Basil Martini Jello Shots

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-

By Jelly Shot Test Kitchen

September 25, 2017

Ingredients

1/2

lb seedless watermelon chunks (about 2 cups)

fresh basil leaves (large)

1/2

cup water

tablespoons frozen limeade concentrate, thawed

envelopes unflavored gelatin

2/3

cup watermelon basil juice

2/3

cup gin or vodka

drop rose water (if desired)

1/4

inch thick seedless watermelon slices and fresh basil, for garnish (if desired)

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.

No nutrition information available for 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.