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!

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


  • 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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