May Flowers

April showers, bring May flowers, right? That would be true except this spring has been so unseasonably cold that every time we have a warm day and I think spring is finally here, it gets cold again and the flowers refuse to bloom. Never-the-less, June is almost upon us and it’s time for Memorial Day weekend cookouts! So I present you with May Flowers jello shots. Made with a generous dose of St. Germain Elderflower liqueur, gin, and grapefruit juice, these shots are flowery, sweet, and a little tart. Have a safe and warm holiday weekend!

Candy Mold-2 tablespoons (2 envelopes) of unflavored gelatin powder
-1 cup white grapefruit juice
-1/2 cup sugar
-1 cup elderflower liqueur (St. Germain)
-1/3 cup gin
-green food dye (opt)

In a small saucepan, sprinkle gelatin evenly over grapefruit juice and allow the gelatin to absorb the water for two minutes. Over medium heat whisk in sugar and bring just to a boil while stirring gelatin until fully dissolved, careful not to let the mixture boil over. Transfer gelatin into a medium bowl and allow to cool to room temperature. Stir in elderflower liqueur and gin. Pour into candy molds, or novelty silicon ice cube trays shaped like flowers.

Refrigerate until firm. Dip mold in warm water for 10 to 15 seconds and invert over a baking sheet to unmold. Mix a couple of drops of green food dye with a few drops of water and, using a tiny paint brush, paint the center of each flower green (optional). Refrigerate to let the green dye dry and serve. Makes about 20 jello shots.

May Flowers

About Victoria Belanger

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