1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
1/2 cup/120 ml white rum
1/2 cup/120 ml St-Germain Elderflower Liqueur
1/3 cup/75 ml fresh lime juice
1/3 cup/75 ml water
1/3 cup/75 ml simple syrup or agave nectar
2 envelopes plain gelatin (about 4 tsp gelatin powder)
1 Lightly muddle mint in a small bowl. (Gently crush the mint with the back of a spoon if you don’t have a muddler!) Add the rum and elderflower liqueur to the bowl and set aside.
2 Combine lime juice, water and simple syrup/agave in a small saucepan. Sprinkle with gelatin, and allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
3 Strain the mint-infused liquor into the pan and stir to combine.
4 Refrigerate until fully set, several hours or overnight. A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring. (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours.
5 Cut into desired shapes to serve. Makes 12 to 18 jelly shots.