Mojito Jelly Shot Recipe


Nutrition

Cal/Serving: 136
Daily Value: 7%
Servings: 18

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs27g9%
Fiber0g1%
Sugars24g0%
Protein1g2%
Sodium6mg0%
Calcium30mg3%
Magnesium7mg2%
Potassium67mg2%
Iron0mg1%
Zinc0mg2%
Phosphorus4mg1%
Vitamin A68IU1%
Vitamin C4mg6%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg17%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)3µg1%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Mojito Jelly Shot
Amy Webster & Michelle Palm

Everyone's favorite Cuban highball interpreted in jelly shot form. As minty and refreshing as the cocktail original, these are perfect served solo or grouped with other rum-based treats.

4.5
Ratings4

INGREDIENTS

For the mojito syrup:

  • 1 ½ cups water
  • 1 cup granulated sugar
  • 2 limes, quartered
  • ¼ cup lime juice
  • 1 cup mint leaves

For the jelly shot:

  • 1 ¼ cups mojito syrup
  • 2 envelopes Knox gelatin
  • 1 cup white rum
  • 2 teaspoons finely chopped fresh mint leaves, plus additional for garnish

DIRECTIONS

For the mojito syrup:

Combine water, sugar, limes, lime juice, and mint in a medium saucepan and bring it to a boil; reduce heat to low and simmer for five minutes. 

Remove pan from heat, and allow mixture to cool to room temperature before straining.

For the jelly shot:

Pour the mojito syrup into a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.

Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and stir in rum and chopped mint. Pour the mixture into a 1-pound loaf pan and refrigerate until fully set, several hours overnight.

To serve, cut into desired shapes. Garnish with chopped fresh mint as desired.

Recipe Details

Makes 18 to 24 jelly shots

 

Adapted from Jelly Shot Test Kitchen by Michelle Palm (Running Press, 2011).

Servings: 18

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