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Apple and Honey Jello Shots

Jelly shot recipe for the Jewish holiday of Rosh HaShanah

For a fun Rosh HaShanah treat, try these jello shots with vodka, honey-infused whiskey, or without alcohol. You can make the cute apple wedges as described below, or simply in small plastic shot cups, garnished with a slice of apple and pomegranate seeds.

Makes 36 wedges
Ingredients: 
6 apples (Granny Smiths work well, but any kind will do)
1 lemon
1/2 cup honey
1/3 cup apple juice (or 1 cup if making non-alcoholic shots)
2/3 cup vodka or honey-infused whiskey
1/4 cup cold water
1 packet (3 tsp) powdered, unflavored gelatin or gelatin substitute (agar, vegan jel, etc.)
Directions: 
  1. Wash the apples and cut in half vertically.
  2. Scoop out the core and some of the insides, leaving about ¼ inch of the flesh. Leave the stem and stamen in place; you can cut around them later, but if you remove them now, the rim of the “cup” you are creating will be uneven and won’t hold the gelatin liquid.
  3. Position the apple halves cut side up in the cups of a muffin tray. Squeeze a little lemon juice on the halved apples to prevent browning.
  4. Pour the water, alcohol, juice, and honey into a pot.
  5. Sprinkle gelatin over the top and let sit five minutes to allow the gelatin to absorb some of the liquid.
  6. Place pot on stove over low heat and stir continuously, until all of the gelatin and honey are dissolved and mixture is smooth.
  7. Let cool a little, then pour into the apple “cups”.
  8. Place muffin tray in refrigerator, and let chill for three hours or overnight until firmly set.
  9. Carefully slice each apple half to get three or four wedges each.