These Hurricane Jello Shots are going to be a hit at any party! A boozy Jell-O shot with layers of light and dark rum, sweetened with fruit juice and grenadine.
Scale
Ingredients
For the First Layer:
- 1/2 cup dark rum
- 1 1/2 cups water
- 3 (1/4 oz.) packets of unflavored gelatin
- 3 tablespoons sugar
- 1 cup maraschino cherries, drained, stemmed and finely chopped
For the Second Layer:
- 1 1/2 cups white rum
- 6 (1/4 oz.) packets unflavored gelatin
- 1 cup mango nectar
- 1 cup pineapple juice)
- 1/2 cup lime juice
- 1 cup orange juice
- 1/4 cup grenadine
- 3 tablespoons sugar
Instructions
- Pour the dark rum and water into a medium saucepan and sprinkle the gelatin over the surface. Let sit until it softens, then add the sugar and whisk together.
- Place the pan over low heat and whisk often until the gelatin and sugar dissolves, about 5 minutes. Don’t let it get to hot, use low heat, or it won’t set up.
- Pour the mixture into a 9×9″ pan and sprinkle the cherries evenly over. Gently shake the pan to distribute. Refrigerate 30 minutes until set.
- Pour the white rum into another saucepan and pour the gelatin over the surface. Let soften about 3 minutes, then add in the rest of the ingredients for the second layer and stir to combine.
- Cook over low heat until the sugar dissolves and is no longer grainy, about 5 minutes.
- Pour this layer over the first layer that’s already set in the pan. Return to the refrigerator and let set at least 2 hours or overnight.
- When ready to serve, run a knife all around the edge of the pan and then dip the bottom of the pan in hot water for a minute. Flip over onto a cutting board and let the jello fall out of the pan. If it doesn’t come out right away, repeat with the hot water and try again.
- Slice into large blocks and serve.
- Category: Dessert
- Method: Stove Top
- Cuisine: American
