A Unique Wedding Toast With “I’m So Fancy Lemony Jell-O Drops”


We’ve talked to several brides this year who want to do something different and fun for a wedding toast at their upcoming receptions. The main concern is that the traditional champagne toasts are not only expensive but can be wasteful since not everyone likes the bubbly. This year, Twist has designed several unique ideas to create tasty and memorable experiences for your guests.  A new trend making its way to the West Coast are fancy and delicious infused Jell-O shots which are perfect for the bride and groom wedding toast. Not only are these recipes tastier than the average champagne – they’re easy to serve and have little to no waste and clean up.

Our first recipe is the Lemony Jell-O Drop – perfect for a spring or summer wedding.

Lemony Jell-O Drop Syrup:
4 large lemons
2 cups of water
1 1/2 cups of sugar

Cut your lemons into eighths and add them to a medium pot with the sugar. Add the water and put this over medium heat. As this gets hot and cooks, use a large cooking spoon to mush the lemons. Try to press out as much juice as possible. As the rinds get hot, they’ll release lemon oils that will make your syrup more flavorful. Bring the syrup to a simmer, mashing the lemons the whole time, and let it simmer for about five minutes. Strain and remove rinds, return syrup to pot.

Lemony Jell-O Drop Shots: (yields approximately 25 shots)
1/2 cup of water
4 packages of real gelatin (1 ounce)
1/2 cup of Triple Sec
1  1/2 cups of Crater Lake Vodka
Large crystal raw sugar for garnish

Mix the 1/2 cup of water (tepid) in with prepared syrup. Add gelatin to the mixture quickly so that it can start to dissolve. Turn the heat up if necessary to dissolve all the gelatin but not too much or you’ll burn the mixture. Either mix it in a pot over low heat, or mix it in a metal bowl and put the bowl over simmering water (double boiler).

Once the gelatin is dissolved, take your mixture off the heat. Do not add booze to heated mixture as it will evaporate. Add booze, mix again. Pour mixture into a 5×5 glass dish and put in fridge for at least 6 hours. After it’s cool, cut bite size squares with a warm knife. Put shots into small candy or mini cupcakes holders and sprinkle the sugar on top.




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