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
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!