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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

Chambord and pineapple jelly shots Add to ...

Perhaps you feel a little dubious about consuming your alcohol in quivering form. Or perhaps wonder why or when you would make these (if not living in a dorm packed with pizza boxes). For fun. Yes, you’ll love the fresh flavour of the pineapple juice and berries combined with the warmth of alcohol – but your favourite part will be checking the fridge every 20 minutes to see if they jiggle yet.

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Ingredients

1 cup raspberry vodka

1/4 cup Chambord

1 1/2 cups pineapple juice, divided

Fresh lemon.

1/3 cup simple syrup (bring 1 cup sugar and 1 cup water to a boil until the sugar dissolves; cool before using)

3 packs (15 millilitres each) gelatin

1/2 cup hot water

16 raspberries

Method

In a medium bowl combine raspberry vodka, Chambord, 1 cup pineapple juice and a squeeze of fresh lemon. Add simple syrup and take a sip to see if you like the balance of sweetness and tang from the lemon. Set aside.

In another bowl, pour 1/2 cup pineapple juice and sprinkle 3 gelatin on top. Add hot water (from the kettle) and stir until gelatin is dissolved. Add to the vodka mixture and whisk to combine. Pour into an 8-inch-by-8-inch glass dish. Chill in the fridge until the mixture starts to thicken (about 10 minutes) and then add 16 raspberries, spacing them out so it will be easy to divide 1 raspberry per jelly shot. Refrigerate overnight.

To serve, prepare a glass of hot water. Dip a 1 1/2-inch round cookie cutter into the hot water before cutting around each raspberry. Twist the circle cutter around the jelly for a clean cut, and push gently side to side to peel it from the bottom of the dish before removing. You should get about 16 one-ounce pieces.

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