1/2 cup white cranberry juice cocktail
1 cup lychee juice (from a can of lychees)
2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
1/2 cup vodka
1/2 cup peach schnapps (or Cointreau for a less sweet jelly shot!)
6 chopped lychees, for garnish
1 Pour juices into a saucepan and sprinkle with gelatin.
2 Allow to soak for a minute or two.
3 Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).
4 Remove from heat.
5 Stir in the vodka and schnapps.
6 Pour into a standard 1 lb loaf pan (about 9” x 5”).
7 Refrigerate until fully set, several hours or overnight.
8 To serve, cut into desired shapes. Garnish each jelly shot with a few pieces of chopped lychee, if desired.