shallow baking dish, cookie sheet or tray (optional)
16 2-ounce shot cups with lids
small sauce pan
mixing bowl, preferably with a spout
measuring cup
Ingredients
1cupapple juice
1cupSour Apple Pucker
13-ounce packagestrawberry jello
Instructions
Arrange shot glasses in a shallow baking dish, cookie sheet or tray.
In a small saucepan, bring 1 cup of apple juice to a boil.
In a bowl or large measuring cup, mix the boiling apple juice with the strawberry gelatin until fully dissolved, about 1 minute.
Stir in 1 cup of sour apple pucker.
Fill each of the shot glasses about ¾ full with the mixture.
Refrigerate for at least 4 hours, or until fully set.
Notes
Putting the jello shot cups on a cookie sheet or baking dish helps to prevent spills and makes it easier to transfer the jello shots to the refrigerator.
Jello shots can be covered and stored in the refrigerator for 2 to 3 days if necessary.
Substitutions:
For a stronger jello shot, substitute apple vodka for the sour apple pucker. Or use a combination of the two, as long as the total amount of alcohol comes to 1 cup.
To make weaker jello shots, replace part of the sour apple pucker with apple juice. Just make sure the total of the two together comes to 1 cup.
To make virgin apple strawberry Jello shots, replace all of the alcohol with 1 cup of apple juice.