Hurricane Jelly Shots

Name: Hurricane Jelly Shots
Prep time: 3 min
Cook time: 3 min
Total time: 3 min
Yield: 54
Cuisine: Global
Ingredients: 43 grams packets unflavored gelatin; 2 Tbsps granulated sugar; 237 milliliters freshly squeezed lime juice (from about 15 medium limes); 369 grams maraschino cherries, drained, stemmed, and finely chopped (about 1 cup); 237 milliliters freshly squeezed orange juice (from about 5 medium oranges); 473 milliliters passion fruit juice; 10 drops red food coloring; 237 milliliters dark rum, such as Cruzan Black Strap or Myerss; 355 milliliters white rum; 237 milliliters water

Hurricane Jelly Shots might be just the beverage you are searching for. This recipe serves 54. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 49 calories. A mixture of passion fruit juice, rum, water, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 3 minutes.

Instructions

Pour the dark rum and water into a medium saucepan and sprinkle the gelatin evenly over the surface.

Ingredients you will need

Dark Rum

Gelatin

Water

Equipment you will use

Sauce Pan

Let stand undisturbed until the gelatin softens, about 3 minutes.

Ingredients you will need

Gelatin

Add the sugar and whisk to combine.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 3 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.)

Ingredients you will need

Gelatin

Sugar

Equipment you will use

Spatula

Whisk

Frying Pan

Pour the white rum into a large saucepan and sprinkle the gelatin evenly over the surface.

Ingredients you will need

White Rum

Gelatin

Equipment you will use

Sauce Pan

Let stand undisturbed until the gelatin softens, about 3 minutes.

Ingredients you will need

Gelatin

Add the remaining ingredients and whisk to combine.

Equipment you will use

Whisk

Place the pan over low heat and whisk constantly, scraping down the sides with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 5 to 7 minutes. (Do not let the mixture simmer or the gelatin won’t set properly.)

Ingredients you will need

Gelatin

Sugar

Equipment you will use

Spatula

Whisk

Frying Pan

Remove from the heat.

Remove the dish with the dark rum layer from the refrigerator.

Ingredients you will need

Dark Rum

Pour the white rum mixture over the dark rum layer. Return the pan to the refrigerator uncovered until the white rum layer is set, at least 2 hours.When ready to serve, run a knife between the jelly block and the edges of the pan. Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.

Ingredients you will need

White Rum

Dark Rum

Jelly

Water

Dip

Equipment you will use

Knife

Frying Pan

Remove the pan from the water and tilt it: The jelly block should slide away from the edges. If it doesn’t, return the pan to the hot water for another 5 seconds. Invert the jelly block onto a cutting board.Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.

Ingredients you will need

Jelly

Water

Equipment you will use

Serrated Knife