Midori Sour Jello Shots
A fun party favor with a hint of melon! Homemade jello shots infused with the taste of the classic Midori Sour mixed drink. What’s not to love?
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About Midori Sour Jello Shots
I know, I know, this is my second jello shot post this week, but you have to understand:
In my house, New Year’s Eve means celebrating the occasion with booze.
It’s just the law of the land.
My last post was based on jello shots made with Fireball Whisky, and it pays homage to all the bite and kick that particular brand of alcohol is known for. But this time around I wanted to make something just a little… smoother.
I’m a big fan of sweets (if you couldn’t already tell) and wanted to see if I could make a jello shot out of my favorite mixed drink:
The deliciously melon-flavored Midori Sour.
I did a little research online, but after reading myself in circles (and getting frustrated over how many recipes used green Jell-O as a crutch) I opted to create my own recipe for these jello shots. I wanted to use unflavored gelatin so I could control just how sweet (or not) the jello shot was. Plus, I didn’t want any extra flavors interfering with the taste of the Midori.
Because really, if you’re making Midori Sour Jello Shots, why mask it with something else? The only thing I added to the shots was a little bit of sugar to help give the jello more consistency, but it could easily be reduced – or not used at all. You could even substitute with Ginger Ale, Sprite, syrup, or honey.
I highly encourage you to go crazy with it!
The plain gelatin comes in a box of 32 envelopes (at a super cheap price) so you can try as many combinations as you like until you get it just right. For me, adding the touch of sugar is what really made these jello shots pop.
I’m actually pretty excited about this recipe, because while I can’t guarantee that someone hasn’t made a jello shot like this before, the ingredients are little different than what you typically find in a Google search.
And the jello shots turned out awesome – a sweet flavor with a hint of melon. Perfect for those of us that can’t help but chew a jello shot (because, c’mon, who doesn’t like to chew jello?).
Actually, with these jello shots, I highly recommend you do chew them.
If you want to dress the shots up, you can add sprinkles (like the above photo), whip cream, or maraschino cherries.
You could drop the cherries inside the jello shot before you put them in the fridge or you could cut a maraschino cherry in half and lay a piece (flat side down) on top of a jello shot that’s already been set.
I totally would have added cherries to these if I had had any on hand during my trial runs of this recipe.
And seeing as how I plan to make these jello shots for our New Year’s party, guess I’ve got a (yet another) visit to the grocery store in my future!
But whatever additions or subtractions you make to this recipe, just have fun with it! Jello is pretty forgiving and fun to experiment with.
So, did you come up with any changes to additions?
I’d love to hear about them in the comments!
Midori Sour Jello Shots
- 2 cup water, separated
- 2 envelope unflavored gelatin, plain / unflavored (1/4oz per envelope)
- 1/4 cup Midori, *
- 1/4 cup sweet and sour mix, *
- 1/2 cup granulated sugar
- Lightly spray jello shot cups (or jello shot mold or small muffin tin) with non-stick cooking spray and wipe off the excess with a paper towels.
- In a medium bowl, add 1 cup cold water and sprinkle gelatin on top. Allow to "bloom" for 3-5 minutes (do not stir).
- In a medium saucepan, add the other cup of water and the sugar. Heat on medium until water boils and sugar is completely dissolved.
- Pour the hot sugar water into the bowl with the gelatin. Add in the Midori Sour and Sweet and Sour mix and whisk it all together. Add 1-2 drops of green food coloring if desired.
- Pour jello mixture into cups / molds / muffin tin and place in the refrigerator until set, about 2-3 hours.
- When jello is set, you're ready to shoot! If you used a mold or muffin tin, pop the jello out and place on a serving dish. If using a muffin tin, you can use a butter knife to help loosen the jello around the edges.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.