Ingredients
Main Ingredients
- 1/4 cup fresh squeezed lemon juice
- 1/2 ounce unflavored gelatin (about 2 packets)
- 3 ounces lemon Jello (1 small box)
- 1/2 cup boiling water
- 1/2 cup elderflower liqueur (such as St-Germain)
- 3/4 cup Prosecco
For Serving
- 6 large lemon halves (optional, for serving)
- 1/4 cup fresh mint leaves
Instructions
- Prepare Citrus Cups: Slice and juice your lemons to obtain 1/4 cup of fresh lemon juice. Carefully scoop out pulp from the lemon halves, creating hollow cups. Place these halves upright in a mini muffin pan to keep them stable.
- Bloom Gelatin: Sprinkle the unflavored gelatin over the lemon juice in a medium bowl and let it sit for 2 minutes to bloom, which ensures a smooth texture.
- Dissolve Jello and Gelatin: Pour the boiling water into the gelatin and lemon juice mixture and stir in the lemon Jello until everything is completely dissolved.
- Mix Alcohol: Gently stir in the elderflower liqueur and Prosecco, combining all ingredients uniformly without losing the bubbles.
- Fill Cups: Carefully pour the mixture into the prepared lemon halves or into a mini muffin pan if not using citrus cups, leaving a little space at the top to allow for setting.
- Chill and Set: Refrigerate the filled cups for 2 to 4 hours until the jello shots are fully set and firm.
- Serve: Slice citrus cups into wedges with a sharp knife if using lemon halves. Garnish each with fresh mint leaves before serving for an elegant touch.
Notes
- Use oranges as an alternative to lemons for larger citrus cups.
- Ensure the gelatin is fully bloomed to prevent lumps in the final product.
- Pour the alcohol gently to maintain Prosecco’s carbonation.
- Chill for at least 2 hours to allow proper setting; 4 hours is optimal.
- Fresh mint adds aroma and visual appeal, but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: No-Cook
- Cuisine: European
