Shots & Shooters
Cherry Bomb Jelly Shots
These are not those jiggly shots in plastic cups of college years! All grown up and ready to party, they’re made in small molds - but if you prefer to put them in small plastic cups, we won’t tell. Best made a day in advance, they’re made with unflavored gelatin to let the Mi CAMPO flavors shine through. You can adjust the recipe with more or less gelatin depending on how you plan to serve them. Offering them up outside on a hot summer day? You may want to add an extra teaspoon or two of gelatin to help them keep their shape. Serving them in small plastic cups? You can reduce it to just 2 tablespoons of gelatin since they won’t need to hold their own shape.
What’s In It
- 1 cup Mi CAMPO Blanco
- 3T Unflavored Gelatin (3 Envelopes)
- 1 cup Lemon Lime Soda
- ½ cup Tart Cherry Juice
- ¼ cup Marashino Cherry Juice
- ¼ cup Granulated Sugar
- ¼ cup Fresh Lime Juice
- Maraschino Cherries (garnish)
How To Make It
- Add lemon lime soda and cherry juices to a small saucepan.
- Sprinkle with gelatin and let sit for five minutes to allow the gelatin to bloom.
- Place pan over medium heat, add sugar and slowly bring to a simmer, stirring constantly until gelatin and sugar are dissolved.
- Remove from heat, stir in Mi CAMPO and lime juice.
- Pour into molds or small cups. Garnish each with a stemmed maraschino cherry and chill until set.
