Ingredients:

  • 1 cup (240 ml) cold water (for blooming)
  • 4 packets (1 oz / 28 g) unflavored gelatin powder
  • ½ cup (100 g) granulated sugar
  • Zest of 1 large lime (approx. 1 tsp)
  • ½ cup fresh mint leaves, lightly packed, roughly chopped
  • ½ cup (120 ml) fresh lime juice, fresh-squeezed
  • 1 cup (240 ml) chilled white rum (e.g., Bacardi, Havana Club)

Instructions:

  1. Bloom the Gelatin: Pour 1 cup (240 ml) of cold water into a small saucepan. Sprinkle the 4 packets of gelatin evenly over the water. Allow the gelatin to soften for 5–10 minutes.
  2. Make the Syrup Base: Add the granulated sugar, lime zest, and mint leaves to the saucepan with the bloomed gelatin.
  3. Heat Gently: Place the saucepan over medium-low heat. Whisk continuously until the gelatin and sugar are completely dissolved and the mixture is totally clear (about 3–5 minutes). Do not boil.
  4. Steep the Mint: Remove the pan from the heat. Allow the hot mixture to steep for 10 minutes to deepen the mint flavor.
  5. Strain: Pour the mixture through a fine-mesh sieve into a separate, clean bowl, discarding the used mint and zest.
  6. Crucial Cooling Step: Let the strained mixture cool down significantly—it must be lukewarm (around room temperature, 80°F / 27°C) before adding the rum. If it’s too hot, the alcohol will evaporate.
  7. Combine the Finishers: Once cooled, whisk in the ½ cup (120 ml) of fresh lime juice and the 1 cup (240 ml) of chilled white rum. Whisk gently until fully combined.
  8. Pour: Arrange 20–24 small plastic shot cups on a flat tray. Carefully pour the liquid mixture evenly into the cups.
  9. Chill: Transfer the tray to the refrigerator. Chill for a minimum of 4 hours, or until fully firm to the touch.
  10. Garnish (Optional): Just before serving, top each Mojito Jello Shot with a tiny sprig of fresh mint or a small lime wedge for presentation.