Jelly shots. Alcoholic jelly shots

Are you planning a holiday, a party or a friendly get-together? Do you want to cook something interesting and unusual? Try making jelly shots!

To do this, you do not need a lot of money or physical effort. Cooking process jelly shots is not particularly different from creating regular jelly. But in the end you get a beautiful and delicious dessert with a little surprise... which you will find out about only tomorrow :)

You can “gelatinize” almost any liquid: water, juices, soda, homemade lemonade, fruit puree and even alcoholic drinks. To prevent guests from accidentally getting drunk, jelly shots should be made by adding a small amount of alcohol. Then you will get a really tasty and good dessert.

Basic formula for making jelly shots:

1 glass of alcoholic drink + 1 glass soft drink+ 5.5 teaspoons gelatin x 4 hours cooling = 16 jelly 30 grams each
The formula shows maximum amount alcohol that can be used. Do not add more as this may prevent the gelatin from developing its properties. You can experiment and reduce the strength of the dessert as much as you like, or use lighter drinks such as wine or vermouth. The amount of gelatin added does not change.

What forms can be used to make jelly shots:

silicone molds or ice cube trays;
plastic ice trays;
molds for muffins (mini-cupcakes);
small paper or plastic cups;
a saucepan or deep baking tray (when cooling the jelly will need to be cut into cubes);
fruits: strawberries, lemons, oranges and others (a small depression is made into which the jelly is poured).
Raspberry-lemonade jelly shots

Ingredients for 32 jelly shots:

For lemonade jelly:
2-3 large lemons;
1/3 cup sugar;
3 tablespoons orange juice;

1/2 glass of vodka.

For the raspberry jelly:
350 grams of fresh raspberries;
1/4 cup sugar;
about 5 1/2 teaspoons gelatin;
1/2 glass of vodka.

Equipment:

saucepan (deep bowl);
whisk;
blender;
fine sieve;
lemon peel molds;
silicone molds for mini muffins (if you are not using lemon peels).

Cooking process:

1. Squeeze the juice and remove the pulp from the lemons
Cut the lemons in half and squeeze the juice out of them. You should get about half a glass of juice. Then carefully, using a spoon, remove the seeds, pulp, and membranes.

2. Prepare the forms
If you are using silicone molds, lightly spray them with oil and then wipe each mold with a paper towel.

3. Soften the gelatin
Mix lemon juice, sugar and Orange juice with 1/2 cup water in a small saucepan or deep bowl. Sprinkle gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

4. Heat and dissolve gelatin
We put the mass on medium heat and heat, stirring, until the sugar and gelatin are completely dissolved. This will take about 2-3 minutes. Be careful: the mixture should not boil! To check if the gelatin has dissolved, try rubbing the mixture between your fingers. If it's slippery and smooth, you're done. If you can still feel grains of sugar or gelatin, return the mixture to the heat for another 30 seconds.

5. Add alcohol
IN gelatin mass add vodka.

6. Fill lemon peels or molds
Place each lemon half into mini muffin tins. Fill each lemon well halfway with the lemonade-vodka mixture and place in the refrigerator. You can place the crusts at an angle, then the jelly will become even more bizarre. Or fill silicone molds: If instead of lemon peels we use silicone molds, then we also fill them halfway with the lemonade-vodka mixture and put them in the refrigerator.

7. Making raspberry puree
Puree raspberries with sugar in a blender. Then filter the resulting mixture through a fine sieve, trying to get as much more juice(using a spatula or spoon). You should end up with about 1 cup of raspberry juice.

8. Soften gelatin
Pour raspberry juice into a small saucepan along with half a glass of water. Sprinkle gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

9. Heat and dissolve gelatin
Place the mixture over medium heat and heat, stirring, until the sugar and gelatin are completely dissolved. This will take about 2-3 minutes. Be careful: the mixture should not boil!

10. Checking the gelatin
We check twice whether the gelatin has dissolved using the method described above.

11. Add alcohol
Mix the finished gelatin mass with vodka.

12. Making a raspberry layer
Let's check how the lemonade jelly is doing in the refrigerator. If it is still liquid, then leave it in the refrigerator. Jelly shots are ready for a second coat when the surface has hardened but is still slightly sticky on top when touched with a finger. If the lemonade jelly shots are ready, carefully pour the raspberry-vodka layer on top. Return the molds to the refrigerator and cool for another 2-4 hours, or it is better to leave them in the refrigerator overnight.

13. Cut or break jelly shots
If the jelly shots are in lemon peels, then cut them into slices - as if cutting an apple. If the jelly shots are in silicone molds, leave them for 15 minutes at room temperature, and then immerse the bottom of the mold in warm water for 10 seconds. After this, the jelly shots should easily fall away from the mold.

A couple of final notes:

If you don't want to bother with two layers, then fill the molds completely and place them in the refrigerator for 4 hours or overnight.
For the basic formula, you can use your favorite juice or liquor and follow steps 1 to 6.
Each of the 32 jelly shots prepared according to the recipe described above will contain approximately 15 ml of alcohol.

Have fun experimenting!

This dish looks like a sweet treat, but is as strong as many wines and liqueurs. In the USA they call it “Jell-O shots”, but here we call it alcoholic jelly. If you want to diversify your party or surprise your guests, then the best option It's hard to come up with. The most important thing is that making alcoholic jelly at home is very simple. There are many recipes with vodka, cognac, champagne and other alcohol.

Universal recipe for alcoholic jelly

Simple and quick method preparation that does not require rare ingredients.

• gelatin – 20 grams;
• hot water – 80 ml;
• alcohol (vodka, whiskey, tequila, gin) – 50 ml.

I recommend choosing jelly depending on the alcohol used. For vodka - orange or cherry, for whiskey and cognac - apple, for tequila - lemon, gin goes well with peach and kiwi-flavored jelly. You can also add pieces of fruit, they will be a good snack.

The optimal mixing ratio is 1:2 (one part alcohol to two parts water), with a higher alcohol concentration the jelly turns out tasteless.

Preparation

1. Dissolve gelatin in hot water as indicated in the instructions on the bag.

2. Cool the jelly to 30-40°C, add the selected alcohol and mix well. To improve appearance you can use food colorings(not necessary).

3. Pour the mixture into plastic cups and put them in the refrigerator for 2-3 hours.

Multilayer alcoholic jelly

Some look original different types jelly in one glass. To get this effect, just wait until the first layer thickens, and then add the second one to it. Otherwise, the cooking technology does not change.

4. 5-10 minutes before serving, remove the alcoholic jelly from the refrigerator so that it thaws a little.

Ready jelly

Alcoholic jelly shots

Has original appearance and excellent taste.

• lemon gelatin – 1 sachet;
• vodka (tequila) – 230 ml;
• hot water – 450 ml;
• cold water – 230 ml.

Recipe

1. Dissolve gelatin in hot water according to instructions.

2. Add cold water, mix thoroughly.

3. Add vodka (tequila).

4. To form the shots, pour the mixture into molds and refrigerate for several hours.

5. 10 minutes before serving, remove alcoholic shots from the refrigerator and garnish with lime slices.

Shots

Berry jelly with champagne

Complex, but very delicious recipe alcoholic jelly. Counts great snack to champagne.

• sugar – 350 grams;
• gelatin granules – 20 grams;
• champagne – 500 ml;
• berries (strawberries, raspberries, etc.) – 200 grams.

Preparation

1. Dissolve 50 grams of sugar in 1 tablespoon of water, heat the mixture over low heat for 3-5 minutes.

2. Add berries, stir and heat for another 3 minutes. Then the mixture should cool to room temperature.

3. Heat 250 ml of champagne over low heat to a temperature of 35-40°C, add 300 grams of sugar and stir.

4. Add gelatin and 250 ml of champagne, stir.

5. Pour into molds berry syrup and jelly with champagne.

6. Place in the refrigerator for 60-90 minutes. The dish is ready.

Do you want to surprise your friends and family at a party or festive feast, combining extraordinary dessert and an aperitif? Then alcoholic jelly is exactly what you need, because it not only combines the jelly texture beloved by many, but is also complemented by a slight degree of alcohol. If desired, such a dessert can be decorated so elegantly and unusually that it will become a real table decoration.

Essentials for creativity in cooking with alcohol

First, let's decide what we need to make alcoholic jelly.

• Any alcohol from champagne and wine to vodka, rum and tequila - it all depends on your preferences and desired strength. Jellies made from various liqueurs are also very tasty.
• Ready-made jelly from semi-finished products with different flavors (kiwi, orange, raspberry) or a bag of gelatin.
• Kremankas, glasses or small silicone molds. The main condition is that the higher the alcohol content in the jelly, the smaller one serving should be. For a very strong one, choose the volume of shots or silicone ice molds.
• Berries and fruits – cherries with cuttings, strawberries, canned peaches or pineapples for decoration. We try to ensure that the taste of the jelly matches the taste of the fruit served with it or, on the contrary, sets it off. For example, it’s good to garnish lemon or orange with zest, and offer cherries or chopped kiwi for cherry.

So, now that everything is at hand, you can start creating jelly with alcohol.

Alcoholic jelly made from vodka

Option 1

Let's start with the easiest recipe to follow. Replace strong alcohol You can use tincture, rum or tequila. The main thing is that the strength should be at least 40°C.

Ingredients

• Flavored jelly (ready) – 1 pack;
• Water – 250 ml;
• Vodka - 125 ml;

Step-by-step preparation

1. Let's pour required quantity hot water from the kettle into a deep bowl and pour the jelly packet into it. Stir well until the grains are completely dissolved.
2. Let it cool a little, to 50-60°C and pour in vodka. Mix gently again and pour into small molds.

You can use neat “stacks” - from them you will have to eat the jelly with spoons, or pour it into silicone ice molds. In this case, after hardening, take out the jelly and arrange it beautifully on a plate.

Since vodka jelly turns out sweet, it can be powdered when serving. orange zest, garnish with lime wedges or canned peaches.

Option 2

We take 2 times more of all ingredients. We will need jelly from the bag different tastes and flowers. We combine, for example, raspberries and lemon.

• First, prepare alcoholic jelly from one sachet, dissolving it in 1 glass of water and adding 125 ml of vodka.
• Pour into bowls and let harden.
• Then we make it from another and fill it with a second layer. We also put it in the cold.
• You can put raspberries and chopped lemon slices inside.

In this option, you can also use ice cream bowls - the jelly will play beautifully in layers in them, and silicone molds - take them out ready dessert, we will also enjoy the play of colors.

Wine jelly, homemade recipe

Those who do not like strong alcohol should like the soft and unobtrusive shade of red or white wine in the dessert.

Option 1

Ingredients

• Semi-sweet red wine – 1 glass;
• Gelatin – 25 g;
• Orange – 1 pc.;
• Water – 350 ml;
• Sugar – 1 glass;
• Vanillin - on the tip of the knife.

Preparation

1. Fill the gelatin bag with a small amount of water, as written in the instructions, usually 1:2, and let stand for at least 30 minutes.
2. Pour water into a small saucepan and bring to a boil. Dissolve all the sugar.
3. Peel and cut the orange in large pieces. We send them to sweet water, add wine and vanillin there. We keep on low heat 2 minutes, turn off.
4. Heat the gelatin, never bringing it to a boil, until the grains are completely dissolved.
5. Pour it into the cooled wine-orange mixture, take out pieces of fruit and pour into glasses.

Decorate the wine jelly as you wish.

Option 2

Let's prepare an alcoholic dessert in a similar way with dry white wine and canned pineapples.

• We prepare gelatin in the same way as in previous recipe and while it swells, we make wine.
• We drain the juice from the can of pineapples, bring the volume to 350 ml with water, if necessary (and, if you want a stronger composition, with wine) and pour in alcohol. Let's taste for sugar. If desired, add 1 - 2 tsp. and so that it disperses, we warm it up a little.
• Place the swollen gelatin on water bath and completely dissolve. We combine everything, stir and pour into bowls.
• Cut the pineapple rings into slices and carefully place a few pieces into each glass with a teaspoon.

Place the finished jelly in the refrigerator. It will turn out not only tasty, but also very beautiful.

Delicious alcoholic jelly from champagne

For the most holiday you can do something completely unusual. The bubble structure of champagne and fresh berries- will give you an unforgettable experience.

Ingredients

• Champagne – 1 glass;
• Fresh strawberries – ½ cup;
• Water – 3 tbsp;
• Gelatin – 10 g;
• Sugar – 1 tbsp.

Making aristocratic alcoholic jelly

1. Dissolve sugar in hot water and then add gelatin. Let stand for at least 20 minutes.
2. We clean the strawberries from their greens, rinse them thoroughly and let them drain first in a colander, and then on paper towel. The berries must be completely dry.
3. Heat the gelatin in a water bath until the grains disappear.
4. Pour champagne into the cooled mass, stir so that the foam settles a little, and pour into silicone molds or bowls. Fill them 1/3 full and put them in the freezer for 10 minutes until the layer hardens.
5. We take out the molds and lay out the strawberries in an even layer. Add the remaining jelly mixture and put it in the refrigerator for 2 – 3 hours.

Spectacular champagne jelly is ready!

Serving options

Instead of strawberries, you can take any other soft berries or fruits. We suggested 1 layer, but you can make several 4 or 5, placing slices or berries in each.

But if we don’t have anything at hand, we’ll make another, no less interesting option.

Prepare the jelly mixture as indicated in the recipe, and then pour it into a large rectangular shape, let it harden completely and sharp knife cut into cubes. Using a spatula and knife, very carefully place them in tall glasses and decorate powdered sugar, coconut flakes or ice cream or whipped cream.

Guests will be so surprised effective presentation usual drink!

Liquor jelly

It represents a huge wealth of choice of tastes. You can make your own jelly pina colada or creamy baileys. Shall we try?

Option 1: Baileys

1. Pour 3 tbsp in a 1:1 ratio. gelatin with boiled water and leave to swell.
2. Brew 1 glass of coffee without milk, but with sugar to taste, or make instant coffee, let it cool. You can use coffee bags with different flavors.
3. In a glass of cream 20% fat, dilute vanillin and, if desired, sugar.
4. Pour a glass of Baileys liqueur and set aside.
5. Now that everything is ready, heat it up and completely dissolve the gelatin. Divide it into 3 parts and pour each into liqueur, coffee and cream. Stir and pour coffee into bowls or molds first.
6. Place in the freezer for 15-20 minutes so that the jelly sets, take it out and make a second layer of baileys, also let it harden and finish the dessert with a creamy layer.
7. Place the jelly in the refrigerator for an hour to an hour and a half.
8. Decorate the finished dish with whipped cream and sprinkle chocolate chips and coffee beans.

If you want the layers to set faster, pour the jelly not into glasses, but fill a rectangular mold with it. We also make it in layers and then cut it into cubes. To make the dessert come out of the mold easily, place it in hot water for a minute.

Option 2: Pinacolada

We will need

• Coconut liqueur (you can buy it, or you can make it yourself) - 200 ml;
• Pineapple juice (from a can) - 200 ml;
• Lime juice - 50 ml.

Preparation

1.5 tbsp. Soak the gelatin as indicated in the instructions and leave to swell. Then we dissolve it in a water bath and pour ½ into the coconut liqueur - this will be our first layer. We fill the bowls with it and put it in the cold.

Meanwhile, squeeze the juice out of the lime and mix it with pineapple, pour in the remaining gelatin. Slice canned pineapple in slices.

Check to see if the liqueur jelly has frozen and, if so, pour the tropical mixture on top and carefully arrange the chopped pineapples.

Place in the refrigerator for 2 hours. Decorate the finished jelly with whipped cream, coconut flakes and a slice of lime. Bon appetit!

You see how easy it is to prepare alcoholic jelly, how varied and unusual it can be. The main thing is not to be afraid to experiment and try something new!

Sexy jelly for February 14, dessert for Valentine's Day

Making jelly at home is very simple, and serving this dessert beautifully is already aerobatics. Our chef offers a simple recipe for agar jelly and an original presentation.

Are you planning a holiday, a party or a friendly get-together? Do you want to cook something interesting and unusual? Try making jelly shots!

To do this, you do not need a lot of money or physical effort. The process of making jelly shots is not particularly different from creating regular jelly. But in the end you get a beautiful and tasty dessert with a little surprise... which you will only find out about tomorrow :)

You can “gelatinize” almost any liquid: water, juices, soda, homemade lemonade, fruit puree and even. To prevent guests from accidentally getting drunk, jelly shots should be made by adding a small amount of alcohol. Then you will get a really tasty and good dessert.

Basic formula for making jelly shots:

1 glass of alcoholic drink + 1 glass of soft drink + 5.5 teaspoons of gelatin x 4 hours of cooling = 16 30 gram jellies

The formula shows the maximum amount of alcohol that can be used. Do not add more as this may prevent the gelatin from developing its properties. You can experiment and reduce the strength of the dessert as much as you like, or use lighter drinks such as wine or vermouth. The amount of gelatin added does not change.

What forms can be used to make jelly shots?

• silicone molds or ice cube trays;
• plastic ice trays;
• molds for muffins (mini-cupcakes);
• small paper or plastic cups;
• a saucepan or deep baking tray (when cooling the jelly will need to be cut into cubes);
• fruits: strawberries, lemons, oranges and others (a small depression is made into which the jelly is poured).

Ingredients for 32 jelly shots:

For lemonade jelly:

• 2-3 large lemons;
• 1/3 cup sugar;
• 3 tablespoons orange juice;
• 1/2 glass of vodka.

For the raspberry jelly:

• 350 grams of fresh raspberries;
• 1/4 cup sugar;
• about 5 1/2 teaspoons gelatin;
• 1/2 glass of vodka.

Equipment:

• saucepan (deep bowl);
• whisk;
• blender;
• fine sieve;
• lemon peel molds;
• silicone molds for mini muffins (if you are not using lemon peels).

Cooking process:

1. Squeeze the juice and remove the pulp from the lemons
Cut the lemons in half and squeeze the juice out of them. You should get about half a glass of juice. Then carefully, using a spoon, remove the seeds, pulp, and membranes.

2. Prepare the forms
If you are using silicone molds, lightly spray them with oil and then wipe each mold with a paper towel.

3. Soften the gelatin
Mix lemon juice, sugar and orange juice with 1/2 cup water in a small saucepan or deep bowl. Sprinkle gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

4. Heat and dissolve gelatin

→ To check if the gelatin has dissolved, try rubbing the mixture between your fingers. If it's slippery and smooth, you're done. If you can still feel grains of sugar or gelatin, return the mixture to the heat for another 30 seconds.

5. Add alcohol
Add vodka to the gelatin mass.

6. Fill lemon peels or molds
Place each lemon half into mini muffin tins. Fill each lemon well halfway with the lemonade-vodka mixture and place in the refrigerator. You can place the crusts at an angle, then the jelly will become even more bizarre. Or fill silicone molds: If instead of lemon peels we use silicone molds, then we also fill them halfway with the lemonade-vodka mixture and put them in the refrigerator.

7. Making raspberry puree
Puree raspberries with sugar in a blender. Then filter the resulting mixture through a fine sieve, trying to get as much juice as possible (using a spatula or spoon). You should end up with about 1 cup of raspberry juice.

This slideshow requires JavaScript.

8. Soften gelatin
Pour raspberry juice into a small saucepan along with half a glass of water. Sprinkle gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

9. Heat and dissolve gelatin
Place the mixture over medium heat and heat, stirring, until the sugar and gelatin are completely dissolved. This will take about 2-3 minutes. Be careful: the mixture should not boil!

10. Checking the gelatin
We check twice whether the gelatin has dissolved using the method described above.

11. Add alcohol
Mix the finished gelatin mass with vodka.

12. Making a raspberry layer
Let's check how the lemonade jelly is doing in the refrigerator. If it is still liquid, then leave it in the refrigerator. Jelly shots are ready for a second coat when the surface has hardened but is still slightly sticky on top when touched with a finger. If the lemonade jelly shots are ready, carefully pour the raspberry-vodka layer on top. Return the molds to the refrigerator and cool for another 2-4 hours, or it is better to leave them in the refrigerator overnight.

13. Cut or break jelly shots
If the jelly shots are in lemon peels, then cut them into slices - as if cutting an apple. If the jelly shots are in silicone molds, leave them for 15 minutes at room temperature, and then immerse the bottom of the mold in warm water for 10 seconds. After this, the jelly shots should easily come away from the mold.

A couple of final notes:

• If you don't want to bother with two layers, then fill the molds completely and place them in the refrigerator for 4 hours or overnight.
• For the basic formula, you can use your favorite juice or liquor and follow steps 1 to 6.
• Each of the 32 jelly shots prepared according to the recipe described above will contain approximately 15 ml of alcohol.

Have fun experimenting!

There are a lot of recipes using alcohol. But only a small part of them really deserves attention and is worthy of decorating the holiday table.

Original alcoholic jelly will help surprise friends and family at a party or noisy feast..

It perfectly combines the beloved jelly structure and light alcoholic degree, which makes the dish an ideal aperitif and dessert.

Cooking process alcoholic dessert quite simple and even doable for inexperienced housewives. You can use any one as a base. alcoholic drink – champagne, wine, vodka, tequila, rum, liqueur or sweet liqueur.

The classic recipe for alcohol jelly involves using regular vodka.

The mixture hardens under the influence of gelatin. It has the ability to freeze when low temperatures, purchasing thick consistency, which allows you to eat the dish with a spoon.

Important! You can prepare alcoholic jelly using gelatin or a factory-made mixture with a fruit or berry flavor.

To ready dish looked as impressive as possible, you need to take care of the design of the dessert:

1. For this purpose, you can use whole berries, pieces of fruit or zest.
2. Look creative cherry berries with stalk, thin slices lemon or orange, pieces canned pineapples or peaches.

Before you start cooking, you'll have to stock up beautiful dishes, in which the finished dish will look best.

Alcoholic jelly can be served in:

• transparent plastic cups;
• beautiful paper molds;
• small bowls;
• shallow glasses;
• glasses or shot glasses;
• silicone molds.

When serving jelly, you should adhere to the main principle - the higher the degree of drink in the dish, the smaller the dishes should be.

You can cook not only fruit jelly with alcohol, but also with chocolate. The process of preparing such a dessert is shown in the video:

Preparation

Ingredients:

• 1 package of ready-made flavored jelly;
• 1 glass of purified water;
• 125 ml vodka.

Important! The total amount of liquid (water + alcohol) should be equal to the volume of water indicated on the jelly packaging.

To make the dish aromatic, with a subtle alcoholic aftertaste, you must strictly observe the proportion of water and alcohol - take 2 parts water for 1 part vodka.

Experts say that vodka goes best with the flavors of orange and cherry, so it is better to choose a semi-finished product with such additives.

Step-by-step preparation:

1. Pour into a deep bowl boiled water temperature about 90 °C.
2. Pour the entire volume of jelly into the liquid.
3. Stir gelatin with water until all crystals are completely dissolved.
4. Leave the mixture to cool for a few minutes to a temperature of 50-60 °C.
5. Add vodka and stir.
6. Pour the finished mixture into prepared molds and place in the refrigerator.

Reference! It is best to decorate the dessert after it has cooled and hardened.

Jelly prepared in small silicone molds looks beautiful.

After the mixture has hardened, the molds are turned over onto a plate, the frozen jelly is carefully removed and the formed pyramid is decorated with berries or citrus zest.

The video shows the technology for preparing alcoholic jelly in fruits, which looks very impressive:

Jelly shots

This the recipe will work for those who already have some skill and practice working with gelatin. The recipe for making jelly shots is more complex, but the resulting dish looks more impressive and instantly improves your mood.

Jelly shots involve using several types of factory-made jelly with different flavors.

The diluted liquid is poured into the container in layers, with each subsequent layer being created after the previous one has solidified.

Important! To make the layered structure of the shot more pronounced, it is necessary to select jelly of contrasting colors.

Ingredients for alcoholic shot:

• 3 packs of jelly of different colors;
• vodka;
• water.

The proportions of vodka and water are the same as in the previous recipe: 2 parts water to 1 part vodka, the total amount of liquid should be equal to the volume recommended by the jelly manufacturer.

It is necessary to ensure that each layer hardens reliably so that the liquids do not mix and create a beautiful texture, as in the photo.

How to cook:

1. Prepare jelly from one bag according to the instructions on the package, add vodka.
2. Fill the dessert molds one-third full and refrigerate until set.
3. Dilute the jelly from the second bag with vodka and water, cool, pour into molds on top of the frozen first layer. Place in the refrigerator again.
4. Prepare the last type of jelly and decorate last layer, filling the mold to the top edge.

If desired, you can combine 4 or more layers different jelly, but such a layered shot will take longer to prepare.

The process of making jelly shots is shown in the video:

Yagodnoye

Another option for creating flavored jelly– a combination of alcohol with ripe berries.

Components:

• half a bottle rose wine;
• 200 g raspberries;
• one glass of granulated sugar;
• 4 sheets of leaf gelatin;
• 1 sprig of basil;
• 5 peas of allspice.

An amazing dessert is made from rose wine with the addition of fresh raspberries.

How to cook step by step:

1. Soak gelatin in small quantity cold water until swelling.
2. Heat the wine in a fireproof container over low heat.
3. As soon as the liquid begins to boil, add basil, sugar, pepper and 100 g of raspberries.
4. Bring the mixture to a boil and remove from heat.
5. Place the swollen gelatin in a bowl with wine and spices, stir until dissolved.
6. Remove the basil sprig and peppercorns, pass the rest of the liquid through a sieve, trying to squeeze out as much juice as possible from the berries.
7. Cool the liquid at room temperature.
8. Place the remaining ones on the bottom of bowls or glasses. raspberry berries and pour in the cooled wine-gelatin mixture.
9. Place the filled containers in the refrigerator until they completely harden into full-fledged jelly.

Important! Properly prepared jelly can harden in the refrigerator within two hours.

A similar dessert can be prepared from another perfect combination– white champagne and strawberries.

Making alcoholic jelly is not as difficult as it seems at first glance.

To get tasty and original dessert, it is enough to correctly observe the proportions of ingredients and creatively approach the design of the dish.

And then rave reviews from guests will not keep you waiting long.