Winter Berry Punch Jello Shots

A punch-style jello shot, flavored with berries and elderflower liqueur. MORE+ LESS-

By Jelly Shot Test Kitchen

October 5, 2017

Ingredients

pints berries (mixed or use your favorites)

teaspoon lemon zest

1/3

cup sloe gin

1/3

cup crème de cassis (raspberry schnapps or Chambord would also work!)

1/3

cup St-Germain™ liqueur elderflower

cups ginger ale (flat)

envelopes unflavoured gelatin

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1

In a medium bowl, muddle half of the mixed berries (or smash with the back of a wooden spoon if you don't have a cocktail muddler). Add the lemon zest and the liquors, stir and set aside.
2

Pour ginger ale in saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat.
3

Strain the berry/liquor mixture, pressing the solids to remove all the liquid. Stir into the gelatin mixture.
4

Pour into desired pan or mold. Refrigerate until fully set (about 4 hours).
5

To unmold, pull the set gelatin away from the sides of the mold with your fingers. Dip the mold in warm water for about 10 seconds. Invert onto serving plate and give the mold a little shake. If necessary, return to the water for a second or two, and repeat the process.
6

To serve, garnish with the remaining berries, and allow guests to carve off slices.

No nutrition information available for this recipe

Ah, punch – the perennially festive refreshment of receptions and Ladies Aid meetings. Always a fixture at family gatherings and house parties, punch can now be found on the cocktail menus of fancy bars and restaurants, is regaled in print (the book Punch: the Delights (and Dangers) of the Flowing Bowl by David Wondrich is on my winter reading list), and splashed across cocktail websites and blogs. This week I jumped on the bandwagon with Winter Berry Punch Jelly Shots. The liquid version of the cocktail appeared in a New York Times a few years ago. I am a pushover for any cocktail with St. Germain™ (an elderflower liqueur) as an ingredient, and much prefer this light, sweet-tart punch to most brown liquor versions. I modified the recipe a bit further for the jelly shot version, subbing in ginger ale for the rose champagne (lest we all float away in a haze of punch jelly!). A mold was used to set the punch jelly. Heaped with berries, the punch jelly makes a beautiful centerpiece. Somehow carving off slices off the ornate molded shape reminds me of ladling punch out of those seemingly bottomless crystal bowls. I used a 3-cup volume mini-bundt pan for this recipe. It serves about 18. Note that I had to put the mold in warm water for about 25 seconds total to unmold – the pan was quite heavy and took time to warm up. The recipe could also be set in an 8”x 8” or 9”x 9” glass or non-reactive metal pan and cut into cubes. Happy Punch-ing!