Jello Shots - Vodka Pink Lemonade

By kperson

Cutouts -- Pour the mixture into a rimmed pan or pie dish so it's no taller than 3/4 inch. Once it's jellied, cut out shapes using a miniature cookie cutter or 1-inch biscuit cutter.
Cubes -- Refrigerate the mixture in a square-edged casserole or baking pan. When it's set, turn the pan over onto a cutting board and unhinge the jelly using a butter knife or spatula, then slice into squares or rectangles using a sharp knife.
Molds -- Add an extra 1/2 packet of gelatin to the recipe. When the mixture is slightly cooled, pour it into a silicone ice cube tray that has been lightly greased with vegetable oil or cooking spray. (Wipe off any excell oil with a paper towel before filling.) Later, gently pop the molds out onto a cutting board or platter.

Ingredients

• 2/3 cup frozen pink lemonade concentrate, thawed
• 2 envelopes (1/4 oz each) gelatin
• 2/3 cup vodka
• Lemon zest, for garnish
• Champagne & Chartreuse
• Heat sparkling wine, sugar, water and gelatin
• Add chartreuse
• Chill 4 hours
• Pina Colada
• Heat pineapple juice, cream of coconut and gelatin
• Add coconut rum
• Chill 4 hours
• Garnish with shredded coconut

Preparation

Step 1

1. In large measuring cup, combine the lemonade concentrate with 2/3 cup water; strain into a medium saucepan. Sprinkle the gelatin over the liquid and let soften for 2 minutes. Heat over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes; stir in the vodka.
2. Pour the mixture into a 4-by-8 inch loaf pan and refrigerate until firm, about 4 hours. Cut into 24 pieces. Garnish each piece with the lemon zest.