These Red White and Blue Jello Shots Stars are a perfect patriotic recipe! Made with gelatin and vodka, or virgin. A 4th of July, Memorial Day, and Labor Day patriotic recipe. #redwhitebluerecipes #4thofjulyrecipes #vodkashots #jelloshots
Course: Dessert, Drinks
Keyword: Gluten Free, Holiday
7 1/2tablespoonsplain gelatin(9 envelopes, or 22.5 teaspoons, or just shy of 1/2 cup)
Pour 4 cups of water into a medium saucepan. Sprinkle 4 envelopes (10 teaspoons, 1 ounce) of plain gelatin on top of the water. Let it soak for a couple minutes.
Put the pot on low heat and stir constantly until the gelatin is dissolved in the water, approximately 5 minutes.
Put the red jello and blue jello in the dishes they will chill in (pie dishes or baking dishes are great). Divide the hot water and gelatine mixture into the two colored jello dishes. Stir until the colored jello is dissolved.
Let the mixtures cool for just a few minutes until not hot, and then add 2 cups of chilled vodka to each color and stir.
Chill the colored jello until fully set, typically several hours or overnight.
When the colored jello is set, start making the white jello. Add 4 cups of water to a medium sauce pot and sprinkle 5 envelopes (1.25 ounces, 12.5 teaspoons) of plain gelatin over the water. Let sit to soak for a couple minutes.
Put the pot over low heat and stir constantly until gelatin is dissolved, approximately 5 minutes.
Add the can of sweetened condensed milk to the pot and stir to combine.
Remove from heat and let the white jello cool to room temperature, but not set.
While the white jello is cooling, cut the red and blue jello into the small blocks. Remove a color from the refrigerator and slice into 1/4 inch slices. Remove the slices gently from the pan with a spatula.
Lay the slices on a cutting board and cut into strips and then cubes approximately 1/4 inch (or desired size). Repeat with all of the red and blue jello. (If the red and blue are chilled in a thin layer, you can just cut vertically and horizontally to make the cubes in the dish itself).
Place the red and blue cubes into a large 9x13 baking dish and mix together. (Make sure that the depth of the jello cubes is at least the height of the star cookie cutter you will be using. Do this by putting the star cookie cutter in the dish vertically, with one of the edges facing up as you will be cutting slices to cut the stars from later). Adjust dish size up or down if needed to make sure the star cutter will fit.
Once the white mixture is at room temperature, pour over the colored cubes. (If warm, the colors will start to bleed, so it is important that it is truly room temperature). Return the mosaic mixture to the refrigerator until fully set, several hours or overnight.
Once set, cut slices of the mosaic mixture as thick as you want the jello shots to be (do not go too thin as they can fall apart - I aim for 1/2 to 3/4 inch).
Lay the mosaic slices on a cutting board and use your star cookie cutter to cut the stars out.
Chill until ready to serve. Serve the "scraps" in a bowl if desired.
This makes a LOT but you can easily halve the recipe and use the small boxes of jello instead. The trick is measuring half a can of sweetened condensed milk, for while using a weight scale is recommended.If you choose to cut into squares instead of stars, your yield will be even higher.To make without alcohol, simply replace all vodka with additional water.