The Campout Cookbook’s Camp-ari cup jelly shots
Makes 12
Jun 5, 2018
Chatelaine
Ingredients
1 cup
ruby red grapefruit juice
2 tbsp
fresh lemon juice
3 tbsp
Two 1/4 ounce packets
unflavoured powdered gelatin
2/3 cup
St-Germain elderflower liqueur
3 tbsp
Instructions
- 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.
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