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Recipe courtesy of Vivian Chan

Pink Lemonade Gelatin Shots

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  • Level: Easy
  • Total: 8 hr 30 min (includes setting time)
  • Active: 30 min
  • Yield: 60 slices
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Ingredients

3 tablespoons powdered unflavored gelatin

3/4 cup superfine or light brown sugar 

10 large lemons 

2 tablespoons cranberry juice cocktail 

1 cup vodka or water

Directions

  1. Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from the heat and add the gelatin, then whisk until fully dissolved. Add the sugar and whisk until fully dissolved. Let sit for 5 minutes.
  2. Meanwhile, split each lemon in half lengthwise. Gently remove the pulp from the rinds to a small bowl, being careful not to tear the rinds; reserve the rinds. Mash the pulp until the lemon juice releases. Strain through a fine-mesh sieve and reserve 1 cup fresh juice. Discard the pulp.
  3. Mix the lemon juice, cranberry juice and sugar-gelatin mixture in a large pitcher until combined. Add the vodka.
  4. Place the lemon rind halves on a rimmed baking sheet and fill each with the gelatin mixture. Chill until fully set and the gelatin does not stick to your finger if you touch it, about 8 hours and up to overnight.
  5. To serve, cut each lemon half into 3 slices.