Melon fusion confusion

So I was at the grocery store today and I saw the jello flavor, "Melon Fusion". It, to talk in wine terms, has accents of cantelope, watermelon, and honeydew. And it's green.

So what to do with it? My first instinct is to make a margarita shot out of it. I also read on a website that Malibu rum pairs well with Watermelon jello. So why not try it with the fusion.

I took one 3 oz. box of melon fusion added
1 cup hot water
1 envelope knox gelatin

I microwaved it 1:30 minutes. I find that the water doesn't dissolve the jello well enough. Stir, stir, stir. Then I divided the mixture in half and poured into plastic trays. I get them as take out trays from Joe Vs. They are perfect for jello shots. Then I set them both in the freezer for 5 minutes to quick cool.

Then in one batch, I added 1 cup malibu rum.

In the other batch I added 1/2 cup margarita mix and 1/2 cup cuervo gold tequila

I put them in the fridge for 30 minutes.

..................

Upon tasting, they both are good. However there is very little taste of melon. The coconut is pretty pronounced. I think I would amend this recipe by doubling the amount of melon fusion and decreasing the amount of liquid. However the knox may make the jello too firm and rubbery. I'll need to test.

If you make these or any variations, feel free to give me some feedback.

Enjelloy

The Peachskate

The Peachskate

This recipe was created in honor of Mark Mitchell. A former U.S. figure skater who placed 4th in the World Figure Skating Championships in 1993.  He had a recent birthday party here in Boston, and was that good times. At one point the VJ played "Time of Your Life" and this cute little slip of a girl and I tried to recreate the final dance from the movie. It was meza meza until the time for the lift came. Now, I am not a big guy, but I hoisted this 90 pound woman right over my head- and luckily didn't drop her.

So here's the recipe 

3  3 oz. boxes of Peach gelatin mix

2 envelopes unflavored knox gelatin

3 cups Snapple Diet Raspberry Iced tea

2 1/2 cups Svedka Vodka

1/2 cup Limoncello liquer

Find a large mixing bowl and plastic spoon.  Prep the peach gelatin by removing the packets from the box and partially opening the bag. Keep upright. Fill the bowl with a quarter cup room temperature iced tea and sprinkle the contents of the knox envelopes over the tea. Let sit for two minutes Boil the iced in a pot or measure out in a pyrex measuring cup and microwave until boiling (apx 5 minutes).  Pour the hot tea into the bowl and dissolve the knox gelatin. Add the peach gelatin and continue to stir for two minutes.  Let the mixture cool to room temp. You can speed up by placing the bowl in the freezer for  5 minutes. 

Measure out the alcohol. I tend to pour the limoncello and then the vodka into the same measuring cup and then taste to see if I need more lemoncello. There should be a hint of it.

Add the alcohol into the jello mixture and stir for another two minutes.  Pour the mixture into to 9x12 pyrex dishes.  Refrigerate for 3-4 hours. Or speed set by placing in the freezer for 15 minutes. Don't forget them in there!

To remove, cut using a knife or use cookie cutters. Remove with a spatula. 

The Intro

Welcome to the first entry for "Gelology" a blog dedicated to gourmet jello shots. "What makes them gourmet?" you might ask. Well, it's a combination of the kind of alcohol used as well as the creativity going into the recipe and the way they are presented. There aren't your Frat brother's jello shots.

The jello shot craze is just about to take off. The late 90's saw the rise of the cocktail. With the advent of the show "Sex and the City", suddenly everyone was ordering Cosmos. Presently flavored vodkas are all the range and poor bartenders can't go a second without being asked for a stoli o and soda. 

So now comes the rise and rise of the jello shot. It's fun, fruity and can be complex as all hell. The possibilities are endless, savory, puddingy.... you think of it, I'll create it. Thanks to Michelle Neou, my eyes have seen the glory of a good, not not just good, stupdedous jello shot. I hope you enjoy reading this, making them, and getting schnockered as much as I enjoy experimenting, tasting, and writing.