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White Wine Sangria Jelly Shooters

February 26, 2013
White Wine Sangria Jelly Shots

Photography credit to Zoe Sandoval

FEBRUARY 24th, 2013 — My film school class threw a classy party for our classmate’s birthday and for the Oscars. So I decided to make fancy jell-o shots. They were a big hit, and probably really dangerous as a result. 😉

So what did you do?
So, in fact, I can’t really take much credit for this one. I found this amazing blog, the Jelly Shot Test Kitchen, which does some amazing things, so I used 2 of her ideas. I did want to minimize my shopping list, however, so I altered the recipe a little bit. Here’s what I used:

  • 1.5 cups white wine
  • 1.25 cups diced fuji apples
  • 1/2 cup lemon juice
  • 1/4 cup cranberry juice
  • 3/4 cup vodka
  • 2.5 envelopes unflavored Knox Gelatin

I first diced the apples and dumped the apples and the wine into a canteen.
Canteens make EXCELLENT cocktail shakers—tip from my apartment-mate, Kelsie.
I let it sit there for at least 30 minutes or so, because I made the Cosmopolitan Shooters first, and then came back to this recipe.

I dissolved and stirred in the gelatin into the 1/2 cup of lemon juice over low heat for at least 5 minutes. Then I strained the wine and added that, as well as the vodka.

I was sure to watch the episode of Good Eats about gelatin before I started on these recipes, and you’ll need 2 tsp (1 envelope) of gelatin for every cup of liquid you need, so I was sure to use 3 whole envelopes.

Jelly Shooters (2)

Photography credit to Zoe Sandoval

I poured the whole mixture into a glass casserole dish, and then poured in the diced apples, which floated nicely on top. I made sure not overcrowd them so that the gelatin would have enough room to surround each apple piece and hold it in place.

I was SO glad that these came out firm, and they were super easy to serve. I just sliced them out with a knife into cubes and plated them as such.

Lessons learned?
I preferred the cosmos to this one, though the party wasn’t unanimous on this verdict. I would add more honey or something. I also think softening the apples and marinating them for a longer length of time before putting them into the gelatin mixture would have made the apples less crunchy, which would integrate them more into the shots.

2 Comments leave one →
  1. February 26, 2013 7:43 AM


    I would eat the hell out of this


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