Watermelon Mojito Jello Shots

By jenlin

Ingredients

• 1/2 small watermelon (makes 1 cup watermelon juice)
• 4 packets Knox gelatin
• 1 cup white rum
• 1 handful freshly chopped mint
• 2 cups water
• 8 tablespoons sugar (or to desired sweetness)
• (Replace white rum with ginger-ale for a non alcoholic version! )

Details

Adapted from thatssomichelle.com

Preparation

Step 1

1. In a blender or food processor, puree enough watermelon to get 1 cup of juice. Strain the watermelon puree so you get out all the seeds.

2. Pour the watermelon juice in a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it’s combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined.

3. When simmering add one cup cold water. Pour your watermelon mixture into a 9×13 pan that has been lightly (very lightly) greased. Refrigerate until firm (2 hours or so).

4. Chop some fresh mint leaves.

5. Pour 1 cup water into a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it’s combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined.

6. When simmering add one cup cold white rum. Add your chopped mint into your rum mixture then pour into your 9×13 pan. Refrigerate until firm (2 hours or so).

7. With a cookie cutter of choice slowly cut out your jello shots. Press down slowly and make sure you don’t have any mint leaves caught on the cutter when you move on to the next.