INDEPENDENCE DAY SHOOTERS

        Ah yes, Independence Day!  A day for BBQ's, parties, and kids running around in the grass with sparklers, while their parent light off the good stuff about 50 feet away.  Big clouds of smoke drifting slowly through the air, carrying the sweet smell of fireworks throughout the neighborhood.  Sweet, sweet stuff.  Just like these July 4th Jello shot recipes!


Rocket’s Red Dare

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First layer:

6 ounces water

One 3-ounce package raspberry Jello

5 ounces black currant vodka

½ cup fresh or frozen (thawed and rinsed) raspberries


Second layer:

2 ounces cold water

Two ½-ounce envelopes unflavored gelatin

4 ounces half-and-half

½ cup sugar

1 teaspoon vanilla extract

½ cup whipped cream


Third layer:

6 ounces water

3 ounces berry blue Jello

5 ounces black currant vodka

½ cup fresh or frozen (thawed and rinsed) blueberries


Makes 30 layered shots.


1. First layer:  Bring water to boil in a small saucepan.


2. In medium, heatproof bowl, stir the raspberry Jello and boiling water until totally dissolved and allow to cool.


3. Add the vodka to the mix and stir until well combined.  Stir in the raspberries and pour into a 9” x 13” pan.  Refrigerate for about 15 minutes until slightly set. Or longer, if waiting for next layer to set.


4. Second layer:  Pour the unflavored gelatin into a medium, heatproof bowl, and add cold water.


5. In a small saucepan, combine the half-and-half and sugar.  Bring it to a boil, stirring constantly.


6. Add the boiling mixture and vanilla to the softened unflavored gelatin and stir until well combined. Allow to cool.


7. Fold the whipped cream into the mixture until well combined.  Spoon the mix over your first layer in the pan, and return to the fridge for about 15 minutes.


8. Third layer:  Bring water to a boil in a small saucepan.


9. In a medium, heatproof bowl, stir the berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool.


10. Add the vodka and blueberries to the mix and stir well.


11. Spoon the mix over the second layer in your pan. Then return again to the fridge for about 3 – 4 hours until firm.


12. Use cookie cutter shapes or cut into 2-inch squares, making sure to press all the way down to the bottom of the pan.



Yankee Doodle Candy


One 3-ounce package blue raspberry Jello

½ cup UV Blue Raspberry-flavored vodka

1 cup sour

½ cup tonic


Makes 20 shots.


1. In a small saucepan, bring tonic to a low boil.


2. Pour the blue raspberry Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved.  Allow to cool.


3. Add the UV Blue Raspberry-flavored vodka and sour to the cooled mixture, stirring until combined.


4.  Pour mix into the prepared cups and refrigerate. Let the        mixture sit until firm. Usually 4 – 6 hour.



Patriotic Lemonade


One 3-ounce package cherry Jello

½ cup UV Red Cherry-flavored vodka

1 ½ cups lemonade


Makes 20 shots.


1. In a small saucepan, bring lemonade to a low boil.


2. Pour the cherry gelatin into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved.  Allow to cool.


3. Add the UV Red Cherry-flavored vodka  to the cooled mixture, stirring until combined.


4.  Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.



U. S. A. Blue Lemonade


One 3-ounce package lemon Jello

¼ cup blue curacao

1 cup vodka

¾ cup sweet & sour mix


Makes 20 shots.


1. In a small saucepan, bring sweet & sour mix to a low boil.


2. Pour the lemon Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved.  Allow to cool.


3. Add the blue curaccao and vodka to the cooled mixture, stirring until combined.


5.  Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.



Cure of the Summer Time Fruits


One 3-ounce package apple Jello

¾ cup raspberry liqueur

1 cup white rum (Havana Club 3 aOos)

1/4 cup water

Garnish: (optional) fresh blackberries, mandarin orange slices


Makes 20 shots.


1. In a small saucepan, bring water to a low boil.


2. Pour the apple Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved.  Allow to cool.


3. Add the raspberry liqueur and white rum to the cooled mixture, stirring until combined.


4.  Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.

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