Grown up jell-o shots

{kimberly belle}

Strawberry-Basil Margarita Jell-o Shots

1 ½ pints Strawberries (hulled)
1 bunch Basil
½ cup Water
3 TB Lime Juice
4 envelopes Knox Gelatin
generous ¾ cup Blanco Tequila
½ cup Cointreau
½ cup Sugar
Fleur de sel & Lime Zest (garnish)

Make sure the tequila and Cointreau are well chilled in the freezer. Puree the heck out of the strawberries, so even the seeds get pureed as best you can. Add enough water to the berries to make a total of 2 ¼ cups liquid. Boil the lime juice, strawberries and water. Mix the gelatin with the sugar, and then slowly stir it into the boiling juices. Allow to cool to room temperature. Add the tequila and Cointreau. Pour into a baking pan, top with the basil leaves, and chill for 1 hour. Sprinkle with fleur de sel mixed with lime zest and chill overnight. Slice in the morning and serve.


Blueberry, Chambord & Champagne Jell-o Shots 

1 ½ pints Blueberries (divided)
½ cup Water
4 envelopes Knox Gelatin
½ cup Chambord
½ cup Champagne
½ cup Blueberry-Ginger Jam
½ cup Sugar

Make sure the Chambord and champagne are well chilled in the freezer. Puree half the blueberries and add enough water to get a total of 2 ¼ cups liquid. Boil the blueberry puree. Mix the Knox with the sugar, and slowly stir into the boiling juices. Stir in the remaining whole blueberries and blueberry-ginger jam, and allow to cool to room temperature. Add the Chambord and champagne. Pour into a baking pan, chill overnight and slice in the morning with a cookie cutter or sharp knife.