Paloma Jello Shots
The classic paloma becomes a fun summer jello shot served in a grapefruit. All you need is a little gelatin and patience.
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Ingredients
- 2 medium grapefruit, cut lengthwise
- 1.5 cups fresh grapefruit juice
- 1 cup tequila blanco
- 2 packets Know gelatin
- 1/4 cup sugar
- Garnish: Tajin, flaky sea salt, lime zest, or pop rocks!
Instructions
Prep Grapefruit Shells
- Cut the grapefruit in half lengthwise.
- Juice the grapefruit until you have about 1 1/2 cups fresh juice. Scoop out any remaining pulp so the grapefruit halves become hollow “cups” for your jello mixture.
- Place the grapefruit halves onto a tray or into muffin tins to help stabilize them in the fridge.
Bloom the Gelatin
- Pour the tequila into a mixing bowl.
- Sprinkle the gelatin evenly over the tequila and stir gently. Let it sit for about 3 minutes until the gelatin hydrates and thickens slightly.
- This step helps create a smooth, evenly set texture.
Heat Grapefruit Mixture
- Bring the grapefruit juice to a gentle boil.
- Add the sugar and stir until fully dissolved.
- Remove from heat.
Combine Everything
- Slowly pour the hot grapefruit mixture into the bloomed gelatin mixture while stirring continuously.
- Continue stirring until the gelatin is fully dissolved and the mixture is smooth.
Fill & Chill
- Carefully pour the mixture into the hollow grapefruit halves.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
Slice Into Wedges
- Once firm, remove from the fridge and use a sharp knife to carefully slice each grapefruit half into wedges.
- Top with Tajín, flaky salt, lime zest, or Pop Rocks right before serving.