The wait is finally (FINALLY!) over. Yours truly has turned 21. How am I celebrating? By doing something I’ve wanted to do for a long time…make vegan jello shots! The reason vegans can’t consumer normal jello shots is because of the main ingredient: gelatin. Gelatin comes from cows’ and/or horses’ hooves, which means it’s not only cruelty free but also pretty gross. Luckily for us, there are vegan jello brands, such as Simply Delish.
I selected the strawberry and raspberry flavors of Simply Delish for my jello shots, although they also make peach and orange flavors. To complement my jello flavors, I purchased (and got carded for ;)) some raspberry flavored vodka.
Of course, if you can’t find Simply Delish near you, you can always make your own jello shots from scratch.
For each packet of the jello, I combined 1/4 cup of raspberry vodka and 1/4 cup of water in a small bowl and chilled it in the fridge for about 30 minutes.
It’s important that the vodka-water mixture is cold when it’s later combined with boiling water and jello. The temperature at which alcohol evaporates (the boiling point) is 173°F, so when the vodka-water mixes with the boiling water (212°F), it might exceed its boiling point if it isn’t cold. Thus, some of the alcohol will evaporate, which means the jello shots will lose potency. And we wouldn’t want that to happen now, would we?
After waiting half an hour, I boiled 1/2 cup of water for each packet of jello. This can be done over the stovetop, but I found it easier to pour more than one cup of water into a tea kettle and let that boil. Once the tea kettle whistled, I poured the boiling water into a 1/2 measuring cup and combined it with the raspberry jello powder. I mixed the two together, making sure the powder fully dissolved.
Then, I added the vodka-water mix and continued to stir until the texture was gelatinous yet pourable. I poured the final product into an empty ice cube tray, though plastic shot glasses or sample cups will work as well.
Simply Delish says it takes 40 minutes for its jello to set, but I recommend giving them at least an hour. I let mine sit in the fridge for at least two hours, but they still weren’t gelled completely. Unsurprisingly, I became impatient so I put them in the freezer for fifteen minutes. After that, they were slightly frozen on top but still too liquified in the center. Then, I put them back in the fridge. Eventually, they did gel enough to serve as passable, if not slightly messy, jello shots.
Overall, the jello shots were a success. However, I would recommend making these jello shots in disposable sample cups because if you’re impatient (like me) and can’t wait until they’re fully gelled, it’s much easier to squeeze the jello shots out of collapsable sample cups than trying to pry them out of an ice cube tray.
Oh well, if there’s anything I’ve learned over the past 21 years, it’s that I’ve still got a whole lot more to learn…