Maple Paloma Jello Shots
Jello shots are really popular on social media at the moment, and you know me — I just had to make them my own way! Inspired by the paloma, a grapefruit cocktail, I created my own version. I naturally replaced the simple syrup with maple syrup and garnished them with Tajin and maple flakes. They were a real hit!
You’ve got to try them at your next summer party!
- Servings: 16 shots
- Preparation time: 20 minutes
- Cooking time: 5 minutes
Ingredients
Jello Shots
- 1 cup (250 ml) grapefruit juice (2 large grapefruits)
- 2/3 cup (160 ml) maple syrup
- 3 packets gelatine (21.6 g)
- 1/4 cup (60 ml) lime juice
- 3/4 cup (180 ml) white tequila
Toppings
- 1 tablespoon (15 ml) Tajin seasoning
- 1 tablespoon (15 ml) maple flakes
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Preparation
Jello Shots
- Cut two grapefruit halves in half again and squeeze the juice out using a citrus press. Scrape the inside of the halves with a spoon to remove all the flesh.
- In a small saucepan, heat the grapefruit juice and maple syrup over a medium heat for three to four minutes, stirring frequently with a whisk. Remove from the heat and stir in the gelatine. Leave to stand for 5 minutes.
- In a large measuring jug, combine the lime juice and tequila. Add the grapefruit mixture and stir with a whisk.
- Place the grapefruit halves in small ramekin-style bowls so that they stand upright. Pour the Paloma mixture into the grapefruit halves. Refrigerate for at least 6 hours or overnight.
- Slice the grapefruit halves into quarters and garnish with Tajin and maple flakes. Enjoy!
Note
Careful, it’s pretty strong!
