Directions
- 1Slice lemons in half then use a spoon to remove flesh.
- 2Place inside of lemons in a bowl and muddle to remove the juice.
- 3Once muddled, strain into a measuring cup to remove any pulp or seeds.
- 4Place carved lemon cups in a baking dish.
- 5Add hot water to a pot.
- 6Sprinkle unflavored gelatin on top of water and allow to bloom for 3 minutes.
- 7Whisk gelatin until completely dissolved.
- 8Remove from heat then whisk in fresh lemon juice, Empress gin, and lavender simple syrup.
- 9Once combined, pour into lemon cups.
- 10Place in the fridge for 3-4 hours.
- 11Once shots are firm, remove from the fridge and place on a cutting board.
- 12Slice lemon shots in half, knife touching the Jell-O shot first.
- 13Garnish with a sprinkle of granulated sugar.
- 14Serve on a plate with mint.
Ingredients
- 6 lemon
- 0.67 cup hot water
- 2 packs unflavored gelatin
- 0.67 cup fresh squeezed lemon juice
- 0.67 cup Empress gin
- 0.33 cup lavender simple syrup
- granulated sugar
- mint
Equipment
spoonbowlmuddlerstrainermeasuring cupbaking dishpotwhiskcutting boardknifeplate
Tips
- Make sure the lemon cups are stable in the baking dish.
- When slicing the lemon shots, ensure the knife touches the Jell-O shot first.
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