My previous post was for a watermelon gin fizz cocktail and I thought I would follow it with this recipe for sliced watermelon and lime Jello shots since we used the watermelon and lime leftovers.
Keep in mind these can be made without vodka too, but these were for an adult 4th of July party.
I currently do not have photos of the watermelon sliced since that and the large batch of watermelon gin fizzes is going to a party that I won't be attending
, but hopefully the hostess will share photos of the watermelon with me once it's been sliced.
That said, I did make these mini lime slices with the left over Jello mixture, just for fun, since I had the limes.
 |
| This is the Jello all firmed up and ready to be cut, but sending it off to the party whole was a lot easier since. |
Recipe to make the Jello that is firm enough to slice and hold:
This recipe was enough to fill one half of a smaller seedless watermelon that was hollowed out (leave a little of the watermelon flesh for the Jello to adhere to).
3 packets of red Jello (we, my daughter and I, used strawberry since watermelon comes out pink)
1 box of Knox gelatin (the box has 4 packets inside)
4 cups boiling water
4 cups citrus vodka
In a large sauce pan, boil the four cups of water then add the three boxes of Jello and one box of Knox gelatin and carefully whisk until all of the gelatin is dissolved.
Remove sauce pan from the heat. This is when you add your vodka.
Instead of adding the cold water to the end of the process, as noted on the box, substitute the water with the vodka. Of course if you do not want to use alcohol, go with the water.
Fill the hollowed out watermelon with the mixture and set in the refrigerator until completely firm.
Once firm, the watermelon can be sliced and served.
For the lime wedges:
Cut limes in half lengthwise and juice them (our juice was used in the watermelon gin fizzes as was the inside of the hollowed out watermelon) and remove most of the pulp. We went down to the skin and found the Jello took on a little bit of the bitter taste, so I would recommend leaving some of the tart pulp.
Note: The limes were very time consuming to hollow out without a press, so if you want to make a large batch, you will want to give yourself some extra time.
