Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam


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Wednesday, 20 July 2011
List of viewable recipes from "Jelly Shot Test Kitchen: Jell-ing Classic Cocktails-One Drink at a Time" by Michelle Palm

Recipe from Jelly Shot Test Kitchen: Jell-ing Classic Cocktails-One Drink at a Time by Michelle Palm (Running Press, 2011)

{pfCookBookImage 1207}Difficulty: Easy

Recommended: 9"x9" square on 9" round

1/2 cup passion fruit nectar
1/2 cup freshly squeezed orange juice (strained to remove solids)
1/3 cup freshly squeezed lime juice (strained to remove solids)
1/2 cup grenadine
2 1/2 envelopes Knox gelatin
1/2 cup white rum
1/2 cup dark rum
Orange segments for garnish, if desired

ImageCombine the passion fruit nectar, orange juice, lime juice, and grenadine in a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from the heat and stir in both rums. Pour mixture into pan and refrigerate until fully set, several hours or overnight.

To serve, cut into desired shapes. Garnish with orange segments, if desired. Makes 24 to 30 jelly shots.


Last Updated ( Saturday, 23 July 2011 )
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