Lemon drop jello shots {vegan version}

Okay, so a confession. I had never made jello shots before this post, and I have only had them once or twice in my life. But, I saw these really cute lemon drop jello shots on my friend Kim’s blog Liv Life Too, and got inspired to try making them vegan (that is, without gelatin). Packaged gelatin mix also is full of sugar and artificial color. Mine are low-glycemic, 100% natural, and still quite boozy and fun. Enjoy them at your Labor Day picnic!

Apparently you make jello shots by using lemon jello, vodka, and some water. The cute trick is using lemon rinds as the molds, which make these a party show stopper. And it isn’t very difficult at all. If you don’t want to make them in the lemon shells, you can simply cut them into squares like this:Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.

Lemon drop jello shots {vegan version}

Make this super-pretty jello shots without the need for jello or gelatin. Using agave syrup lowers the glycemic index of these and blends nicely with the lemon juice.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch

Cuisine American

Servings 24 shot

Ingredients

  

1x2x3x

• 1/4 cup lemon juice (fresh)
• 1/4 cup agave syrup
• 1/2 cup vodka
• 1/2 tsp agar agar powder (1 g)

Instructions

 

• You'll need 3 lemon rinds for this = 6 halves
• Scrub the lemons.
• Cut the lemons in half (crosswise as you normally would) and juice them. (Reserve any extra juice for another use, or make more shots by doubling the recipe. Since lemons vary widely in size and juiciness, you may have just enough juice or tons extra.)
• Using your thumbnail, carefully scrape out the inside of the lemon flesh and pith, leaving just the thin rind.
• Set the rinds in mini muffin tins. (If using regular muffin tins add crumpled aluminum foil to keep them upright.)
• Whisk the agave syrup, lemon juice, and vodka in a small saucepan and bring just to a boil. Slowly whisk in the agar agar powder, whisking constantly so you don't get lumps. Cook for two minutes. It will not really thicken much at all.
• Pour the mixture into the lemon halves, filling as full as you can without spilling over.
• Refrigerate for about 30 minutes until set.
• Slice each lemon half in quarters. Keep refrigerated until serving.
• Please enjoy responsibly; these are boozy!

Notes

Per serving:

• 21 calories
• 0 g fat
• 0 g cholesterol
• 0 mg sodium (2 mg sodium with sea salt omitted)
• 21 mg potassium
• 3 g carbohydrate
• 0 g fiber
• 3 g sugars
• 0 g protein
• 0  Weight Watchers Points Plus

Choose organic lemons with thin skins that feel juicy. They'll be much easier to scrape clean. All hard liquor is gluten-free (any potential gluten is destroyed by the distilling process.)