Drink the Book: Arnie Palmer Jelly Shots
Drink the Book: Arnie Palmer Jelly Shots is a gluten free and dairy free beverage. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 68 calories. This recipe serves 18. This recipe covers 2% of your daily requirements of vitamins and minerals. 351 person have tried and liked this recipe. Head to the store and pick up agave nectar, tea vodka, knox gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours. 1 Cup Jelly Shots, and Drink the Book: Blue Hawaii Jelly Shots.
Instructions
Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes.
Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!
Combine sugar and water in a medium saucepan.
Heat over medium heat until the sugar is dissolved, about 5 minutes.
Remove from the heat and allow to cool to room temperature.
Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired.
Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon
Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.
Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea
Layer. Return the pan to the refrigerator until fully set, several hours or overnight.
To serve, cut into desired shapes. Makes 18 to 24 jelly shots.