The Campout Cookbook's Camp-ari cup jelly shots
By Chatelaine
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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.
Ingredients
-
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)
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.
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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.
