Saturday, July 3, 2010

Summer cocktail/dish alert...

A friend forwarded me this Michael Symon recipe the other day, and I can't wait to make it for my next barbecue, in a jello mold! Seems like the perfect fun and refreshing treat for a summer gathering. Simply, nothing epitomizes summer like a yummy mojito, and my herb pot is OVERFLOWING with fresh mint to attempt this goodie...

Mojito Jello Shots


1 cup water
1 cup sugar
2 tablespoons plus 3/4 teaspoon powdered unflavored gelatin (from 3 envelopes)
1 cup fresh lime juice
1 cup lightly packed mint leaves
1 cup white rum


1.In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute.

2.Put the lime juice and mint leaves in a medium heatproof bowl and pour in the sugar syrup. Let steep for 15 minutes. Stir in the rum. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible.

3.Arrange 30 small paper cups on a rimmed baking sheet. Carefully pour the mojito Jell-O mixture into the paper cups and refrigerate the shots until they are chilled, about 3 hours. Serve cold.

NOTE: The Jell-O shots can be covered and refrigerated for up to 3 days.