Yum, nothing says summer like fruit soaked in wine, am I right? When I was thinking about how to make sangria even better, it occurred to me – make it into a shot of course, because I do love my jello shots too!
With company coming to visit, I thought it would be a great excuse for me to figure out how to make sangria jello shots. I decided to go with a more traditional red wine and fruit sangria. There are tons of recipes for sangria out there, some with or without fruit, and others use white rather than red wine. You’ll find that a lot of sangria recipes call for the addition of brandy, some type of sparkling soda, and simple syrups too. The beauty of sangria is that it’s easy, and you can spice it up however you want.
Since I didn’t want to buy brandy and I had just got a jar of lovely moonshine cherries, I thought what the heck, why don’t I use moonshine and boozy cherries in my recipe too! In hindsight, that might have been a bad idea because it did change the flavour of the wine, and the shooters were a bit more potent. I like my jello shots better when the booze sneaks up and smacks you in the face after the fact, not at the smell you know? 🙂
How to make sangria jello shots – the ingredients I used:
- 1 cup of red wine (mine was a blend I got on sale, but any red would do)
- 2 envelopes of unflavoured gelatin
- 3 organic apples or 1/2 cup of apple juice
- fresh cut fruit – I used kiwi, apples, strawberry diced into small pieces – about a cup or so
- 1/4 cup of water to mix the gelatin and 1/4 cup hot/boiling water to dissolve
- moonshine (about 3 tbsp and 7 or so cherries) – you can skip this, or use brandy
Note: As I mentioned above, next time I’ll skip the moonshine and go with a cherry brandy, or maybe a vanilla vodka instead – but just a few tablespoons to enhance, and not compete with, the red wine flavour.
Helpful Tip For Making Jello Shots:
Generally the formula for shots should be about 1 cup (or less depending on the potency) of liquor and 1 cup of non-alcoholic liquid (water, juice, milk, etc) for every 2 envelopes of gelatin powder.
I wanted the sangria to have good flavour, so rather than watering it down with too much water, I decided to juice some fresh apples instead.
Pour 1/4 cup of water into a bowl, then add the 2 envelopes of gelatin. Mix, then add 1/4 cup of boiling water to dissolve the gelatin completely. Add the 1/2 cup of apple juice, and let the bowl cool to room temperature so there is no risk of any alcohol boiling off.
When the gelatin is ready (cooled), add 1 cup of red wine and any additional liquor (brandy/vodka) if you decide to use something extra.
I decided that I would let my liquid set a bit, so that the fruit would be suspended throughout, rather than sitting at the bottom of the glass. I put the mixture in the fridge for about 45 minutes, and it was perfect – a bit thick-kind of like egg whites.
Here’s what it looked like when I added the fruit and poured the shots. I opted to use clear dollar store shot glasses because I thought it would be prettier to see the shots.
They came out of the fridge set almost exactly like the photo above. I think when I serve them next time, I’ll add a pretty garnish, like a wedge of fruit on the edge of the glass to class them up and add more colour.
Overall I was pretty happy with this creation, and my company enjoyed them too. They agreed that I could have skipped the moonshine – live and learn right? Next time I want to try a white wine with some grapes, apples and oranges or a rosé (pink) version with berries.
Tell me what you think! Was this a good how to make sangria jello shots recipe? Were you inspired, and which version will you try? I’d love to hear from you, so let me know in the comment section below!