Watermelon Jello Shots: Heaven Awaits Your Tastebuds and Maybe Even Your Bed

I know, I know, you see these everywhere now due to Pinterest.  However, I started making them years ago, back when you had to scour the blogosphere for fun, creative, and unique ideas.  Since I have made watermelon jello shots quite a few times, I wanted to share the recipe I have found that works best and all the tips and tricks I have acquired along the way! 

INGREDIENTS:

10 Limes
1 Box of Watermelon Jello
1 Cup Water
1 Cup Vodka

DIRECTIONS:

1.  Cut the limes in half.

2. Using a paring knife, cut on the inside of the white pith, loosening the pulp.

 3.  Turn the lime inside out and carefully pull the pulp away from the rind.

4. Scrape away any remaining pulp and set aside, preferably for another use.  Limeade, anyone?

.  

5. Place halved lime rinds in cupcake tin.

6.  Mix together 1 cup of boiling water and jello packet until fully dissolved, about 2 minutes.  Add in 1 cup vodka.

7.  Pour jello mixture into lime rinds.

8.  Chill in refrigerator overnight.

9.  Using a serrated knife, cut limes in half again, creating wedges.

10.  Enjoy!

  

TIPS:

1. When cutting the pulp away from the rinds, be extra careful the knife does not pierce the rind.  If it does, the jello will leak through before it has a chance to set up.  
2. After pulling the majority of the pulp out, scrape away any remaining pulp with fingernails (wash hands first, please!)  Rinse under running water.
3. After filling limes up with jello mixture, go back and overfill any limes.  Do not be afraid to make a mess.  The set  jello wipes away easily.  The limes are never perfectly even and this will help cut back on the amount of trimming you will need to do to even up the wedges later.
4. After the jello has set and you are ready to cut, only take a few limes out at a time.  It is much easier to get a clean cut when the jello is extra cold.  A few minutes at room temperature makes a difference.  Wipe away excess jello with paper towel.  Cut with a SERRATED knife. Trim any excess rind off at the top.
5. Immediately put back in fridge and keep cold until it is time to eat.
6. If you need to pack the watermelon jello shots up for travel, I like to use round aluminium foil pans.  The edges keep the limes from sliding away.

You can adapt this recipe to use any citrus fruit and jello flavor.  Lemons with pink lemonade jello.  Oranges  with orange jello.  What combo would you like to try??