Limoncello jelly shots

We’re pretty obsessed with limoncello in our house, so I was super excited when a friend pointed out a recipe for jelly shots named after the delicious liqueur.

Thanks to Bex for the recipe, and apologies to the author whose book it was stolen from!

Ingredients
Gelatine leaves (six 6.5×11.5cm or 7.5x11cm leaves)
Lemons (7 medium or 5 large)
135g pack of lemon jelly
350ml hot water
150ml limoncello
1 tbsp caster sugar

Method

  • Put the gelatine leaves in a small wide bowl and cover with cold water. Set aside to soften.
  • Cut the lemons in half lengthways and, using a spoon, scoop out the juicy flesh (and expect to get squirted with juice!) making sure not to break the skin.
  • Set each lemon shell half, cut side up, on a large tray.
  • Break up the jelly a bit and put in a heatproof measuring jug. Pour over enough hot water to reach 400ml in the jug.
  • Pick up the gelatine leaves (which should feel nice a soft by now) and gently squeeze out as much liquid as you can; discard the water; and put the soft gelatine leaves into the jelly and hot water. Stir constantly until it dissolves. Add the limoncello and sugar until it is dissolved.
  • Fill each lemon shell with the jelly, right up to the top so it is almost overflowing. Let them cool for about 5 minutes and then: put them in the freer for 30 minutes (no longer!); or the fridge for 60 minutes.
  • Once they are firm, remove them from the fridge/freezer and cut in half lengthways. Serve!
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