0
Photo, Istock.
The classier cousin of everyone’s favourite spring break party animal, this upgraded jelly shot is made with top-shelf liquor, fresh citrus juices, and homemade simple syrup.
1 cup ruby red grapefruit juice
2 tbsp fresh lemon juice
3 tbsp simple syrup
Two 1/4 ounce packets unflavoured powdered gelatin
2/3 cup St-Germain elderflower liqueur
3 tbsp Campari
candied grapefruit peel, for garnish (optional)
In a small saucepan, combine the first three ingredients listed in the recipe. Sprinkle the gelatin over the top and let it bloom, about 5 minutes. Heat the mixture over medium-low heat, stirring until all the gelatin has dissolved, 3 to 5 minutes. Add the liqueur, mix well, and distribute evenly among twelve 2-ounce lidded plastic cups. Corral the jelly shots on a rimmed baking sheet, refrigerate for at least 2 hours, garnish (optional), snap on the lids, and stack in the cooler.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.