Pomegranate Eyeball Jello Shots
Equipment
- Saucepan
- Mixing bowl
- Small cups
Ingredients
- 1 cup pomegranate juice
- 1/2 cup cold water
- 2 tablespoons unflavored gelatin
- 2 tablespoons honey
- 8 canned lychees, drained
- 8 fresh blueberries
Instructions
- Pour the cold water into a small bowl and sprinkle the unflavored gelatin over the surface. Let it sit for 5 minutes to bloom.
- Heat the pomegranate juice and honey in a saucepan over medium heat, stirring until the honey dissolves. Remove from heat.
- Stir the bloomed gelatin into the warm pomegranate mixture until fully dissolved.
- Place one lychee and one blueberry inside each of four small cups to form the eyeballs. Pour the pomegranate mixture over the fruit until the cups are nearly full.
- Refrigerate the cups for at least 4 hours until the jello sets firmly.
Notes
Place the lychees upright in the cups before adding the mixture so the blueberries stay centered and visible once set. If the pomegranate juice tastes very tart, add an extra teaspoon of honey during heating. These shots hold their shape best when kept chilled until serving.
Course: Drink
Cuisine: American
Equipment: Saucepan, Mixing bowl, Small cups
Cuisine: American
Equipment: Saucepan, Mixing bowl, Small cups