Easter often means spending time with family. As a child, Easter meant egg hunts and copious amounts of candy for those of us whose families celebrated the holiday. Then we grew up and for some reason we were expected to “be adults” and not “tear through” entire bags of candy “like a woodchipper.”
Well, we think that’s unfair. With everything we as adults must endure these days, we deserve treats.
So, treat your guests to something special through Easter weekend with gelatin shooters. The four recipes below are made with Seagram’s Escapes, an extensive series of brightly colored, tropically flavored, low-ABV malt beverages.
Following the recipes is easy and will result in attractive shooters. However, we suggest going a bit rogue, purchasing egg-shaped molds, and presenting your guests with flavorful Easter egg gelatin shooters. Even better if you pop them into the plastic eggs we all know so well.
Cheers!
Jamaican Me Happy Watermelon Slice Shooters
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes plus 6 hours chilling time
Makes: 40 pieces
Ingredients:
- 2 bottles (11.2 fl. oz. each) Seagram’s Escapes Jamaican Me Happy
- 10 Limes
- 2 packages (3 oz. each) Watermelon gelatin dessert crystals
- 1 tsp. Black sesame seeds (optional)
1. Scrub limes and cut in half crosswise. Use a paring knife to loosen flesh from skin. Scoop out flesh, scraping with a spoon to reveal clean white pith. Place each hollowed-out lime half in cup of a muffin tin.
2. Place gelatin dessert crystals in medium heatproof bowl. Pour 2/3 cup boiling water over crystals; stir for 2 minutes or until dissolved. Stir in Seagram’s Escapes Jamaican Me Happy. Divide mixture evenly among lime halves. Chill for 6 hours or until set.
3. Use a sharp knife to cut each lime in half. Sprinkle with black sesame seeds, if using. (Can be made up to 1 day in advance. Store covered in refrigerator.)
Tip: If you like, juice the halved limes before scraping out membranes. Use lime juice in meat marinades, salad dressings, lime curd or ice pops.
Strawberry Daiquiri Jelly Shooters
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes plus 4 hours refrigeration
Makes: 50 pieces
Ingredients:
- 1 bottle (11.2 fl. oz.) Seagram’s Escapes Strawberry Daiquiri
- 50 large Strawberries, hulled (about 3 pounds)
- 1 package (3 oz.) Strawberry gelatin dessert crystals
- 1/4 cup Fresh lime juice
- 1/4 cup Sugar
- 2 Limes, thinly sliced
1. Cut small slice off the tip of each strawberry so it sits flat. Use melon baller to hollow out each strawberry from hull end. Set aside.
2. Place gelatin dessert crystals in medium heatproof bowl. Pour 1/2 cup boiling water over crystals; stir for 2 minutes or until dissolved. Stir in Seagram’s Escapes Strawberry Daiquiri and lime juice. Divide mixture evenly among strawberries. Chill for 4 hours or until set. (Can be made to this point up to 1 day in advance. Store covered in refrigerator.)
3. Just before serving, place sugar in small shallow dish. Roll the top of each strawberry in the sugar to resemble a rimmed glass. Cut lime slices into wedges. Garnish each strawberry with a lime wedge.
Tip: To fill hollowed-out strawberries without making a mess, transfer liquid strawberry mixture to a squeeze bottle or use a clean turkey baster.
Layered Calypso Colada Cream Jelly Cubes
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes plus 10 hours chilling time
Makes: 24 squares
Ingredients:
- 2 bottles (11.2 fl. oz. each) Seagram’s Escapes Calypso Colada
- 2 Tbsp. Sugar
- 1 envelope (7 grams) Unflavored gelatin
- 1 can (14 oz.) Coconut milk
- 3 package (3 oz. each) Berry blue gelatin dessert crystals
- 2 Tbsp. Coarse sugar
- 2 Tbsp. Unsweetened shredded coconut
- 24 Fresh blackberries
1. Combine sugar and gelatin in small heatproof bowl. Pour 1/2 cup boiling water over mixture; stir constantly until granules are completely dissolved. Stir in coconut milk until well combined. Pour into 8-inch square cake pan. Chill for 4 hours or until set.
2. Place gelatin dessert crystals in medium heatproof bowl. Pour 1 cup boiling water over crystals; stir for 2 minutes or until dissolved. Stir in Seagram’s Escapes Calypso Colada. Let stand for 10 minutes.
3. Slowly pour blue mixture over set coconut mixture. Chill for 4 to 6 hours or until firm. Run a thin knife around the inside of cake pan to separate jelly from sides. Carefully invert onto parchment paper; tap pan gently to release jelly. Use a large sharp knife to cut into 24 cubes. Invert cubes onto serving platter. (Can be made to this point up to 1 day in advance. Store covered in refrigerator.)
4. Just before serving, stir together coarse sugar and coconut; sprinkle over cubes and top each with a blackberry.
Strawberry Guava Jelly Shots
Prep time: 45 minutes
Cook time: 5 minutes
Total time: 50 minutes plus 6 hours refrigeration
Makes: 18 pieces
Ingredients:
- 2 bottles (11.2 fl. oz. each) Seagram’s Escapes Jamaican Me Happy
- 3 envelopes (7 grams each) Unflavored gelatin
- 1/2 cup Guava juice
- 12 Strawberries
1. Pour 1/2 cup cold water into medium heatproof bowl. Sprinkle gelatin over water. Let stand for 5 minutes. Pour in 1/2 cup boiling water; stir until dissolved.
2. Stir in Seagram’s Escapes Jamaican Me Happy and guava juice. Place bowl in a larger bowl filled with ice water. Let stand for 25 to 30 minutes or until mixture begins to set.
3. Dice strawberries. Place in 18 decorative 1 oz molds. Divide jelly evenly among molds. Chill for at least 6 hours or until set. (Can be made up to 1 day in advance.)
4. Dip molds into warm water for 5 seconds. Invert jelly shots onto serving platter, gently shaking to release.
Tips: Decorative molds can be purchased from specialty baking and cooking equipment shops and online retailers. Substitute Seagram’s Escapes Peach Fuzzy Navel for a delicious twist.