How to Make Blue Hawaiian Jello Shots

Easy Blue Hawaiian Jello Shots

Arrange 10 small cups on a baking sheet. Get out a rimmed baking sheet or tray and set it on your work surface. Place 10 2-ounce (59 ml) plastic soufflé on the tray.

Put the berry blue jello in a bowl and whisk in the boiling water. Open a 3-ounce (85 g) box of berry blue jello and pour it into a bowl. Slowly pour in ⁄2 cup (120 ml) of boiling water and whisk until the jello is dissolved. To make it easier to pour into the cups, you can whisk the mixture in a large heat-proof measuring cup.

Whisk in the Blue Curaçao, Malibu Rum, and pineapple juice. Pour ⁄2 cup (120 ml) of Blue Curaçao liquor, ⁄2 cup (120 ml) of Malibu Rum, and ⁄2 cup (120 ml) of chilled pineapple juice into the bowl. Whisk to combine the liquids.

Pour the liquid into the cups. Slowly pour enough of the liquid to fill each of the soufflé cups on the baking sheet. If you can't pour directly from the bowl, use a measuring cup to divide the liquid between the cups.

Chill the jello shots for at least 4 hours. Put the baking sheet with the shots in the refrigerator. Leave the jello shots for at least 4 hours so they set up. If you'd like to make the shots ahead of time, refrigerate them for up to 1 day.

Garnish the shots with pineapple wedges and maraschino cherries. Cut 10 canned or fresh pineapple wedges into bite-sized pieces and cut a slit into each. Push a bite-sized wedge onto the rim of each jello shot. Then top each shot with a maraschino cherry and serve them. Garnish the shots just before serving because the cherries could discolor the shots over time.

Blue Hawaiian Jello Shots from Scratch

Put ⁄4 cup (59 ml) of the juice and vodka into a pan. Pour ⁄4 cup (59 ml) of the strained pineapple juice into a saucepan and add ⁄4 cup (59 ml) of vodka. Stir to combine the liquids.

Sprinkle half of the gelatin over and let it sit for 1 to 2 minutes. Open a 0.25 (7 g) package of gelatin and sprinkle it over the liquids in the saucepan. Let the gelatin absorb the liquid for 1 to 2 minutes. The gelatin will appear thick once it's absorbed some of the liquid. Avoid stirring the gelatin as it hydrates.

Stir and cook the mixture over low heat for 5 minutes. Turn the burner to the lowest setting and begin stirring the gelatin mixture. Keep stirring as the gelatin heats and dissolves. Avoid heating the gelatin over medium heat because it could cause some of the alcohol to evaporate.

Turn off the burner and stir in the Blue Curaçao and rum. Move the saucepan to a cold burner to stop the gelatin from cooking further. Stir in ⁄4 cup (59 ml) of Blue Curaçao liqueur and ⁄4 cup (59 ml) of white rum.

Pour the blue gelatin mixture into shot glasses. Place 18 to 24 2-ounce (59 ml) cups on a baking sheet. Divide the blue gelatin mixture between all of the cups. This will make a blue layer on the bottom of the shots. To make a larger pan that you can cut into shots, get out a 9 x 5 (22 x 12 cm) loaf pan. Pour all of the blue gelatin mixture into the loaf pan.

Refrigerate the blue gelatin layer for at least 1 hour. Put the baking sheet with the shots into the refrigerator. Chill the jello for at least 1 hour so the blue layer sets up completely.

Mix the remaining juice and ⁄4 cup (59 ml) of lemon syrup in a saucepan. Pour the remaining ⁄4 cup (180 ml) of strained pineapple juice into a small saucepan. Stir in ⁄4 cup (59 ml) of lemon syrup until the liquids are combined. If you don't have lemon syrup, mix 2 tablespoons (30 ml) of lemonade concentrate with 2 tablespoons (30 ml) of water and strain it.

Sprinkle the gelatin over the liquid and let it soak for 1 to 2 minutes. Open the remaining (0.25 or 7 g) envelope of gelatin and sprinkle it evenly over the liquid in the saucepan. Leave it to hydrate for 1 to 2 minutes. Don't stir the gelatin as it hydrates or it could make lumps.

Stir and cook the yellow gelatin for 5 minutes over low heat. Turn the burner to the lowest setting and stir the gelatin constantly. Keep cooking the gelatin mixture until the gelatin dissolves.

Cool the yellow gelatin for 10 minutes and pour it into the shot cups. Turn off the burner and move the saucepan to a cold burner. Let the gelatin mixture cool for 10 minutes. Then take the cups with the blue gelatin out of the refrigerator and pour the yellow gelatin evenly over the blue layer. If you're using the loaf pan, pour all of the yellow gelatin over the blue layer in the pan.

Refrigerate the jello for at least 2 hours. Put the baking sheet with the shots back in the refrigerator and chill them until they're completely set. If you'd like to make them ahead of time, refrigerate them overnight. To serve the shots, remove them from the refrigerator just before you're ready to serve them. If you used the loaf pan, cut them into small cubes and serve them.