Things You'll Need:
- Jello
- Fruit juice
- Vodka
- Sauce pan
- Wooden spoon
- Stove
- Refrigerator
- Tupperware container
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Step 1
The day before you plan to make the Jello shots, put the bottle of vodka in the freezer. This will let the Jello mixture cool down quickly, preventing the unnecessary evaporation of alcohol, and letting the shots set faster. Don't use your best vodka for this, as the other flavors will overwhelm the flavor of the vodka.
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Step 2
Heat up the fruit juice on the stove, stirring regularly until it begins to boil. You'll need roughly 20 ounces (one Imperial Pint) of fruit juice per three packages of Jello gelatin. Use a fruit juice that will complement the flavor of Jello that you've selected (for example, cranberry juice and raspberry Jello), or use apple juice, which is fairly neutral in taste. You can use plain water if you don't have fruit juice, but the extra sweetness and flavor of the juice helps to mask the flavor of the vodka.
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Step 3
Add three packages of Jello per 20 ounces of boiling juice, and stir rapidly to dissolve. Once the Jello is dissolved, remove the saucepan from the burner and turn off the stove.
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Step 4
Add the cold vodka from the freezer - roughly an equal volume (20 ounces of cold vodka per 20 ounces of cold juice). Stir the mixture to blend, and pour it into the Tupperware container (ideally a shallow, rectangular container). Greasing the container with a small amount of non-flavored nonstick cooking spray will help remove the Jello later. Put the lid on the container and slide it into the refrigerator.
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Step 5
After the Jello is set a few hours later, remove it from the fridge, and dump it onto a cutting board. If it does not slide out easily, run hot water over the outside of the container to loosen it.
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Step 6
Cut the Jello into serving-size pieces, bite-sized or less, and arrange on a tray. If they are not to be served immediately, cover them with plastic wrap and store them in the fridge.
