How to Make Midori Sour Jello Shots with a Honeydew Melon

Midori Sour Jello Shots Recipe

Midori Sour Jello Shots


This recipe is for one half of a honeydew melon. If you would like to do the whole melon, double the amount of ingredients.

Scoop Out the Melon Flesh

Prepare the Honeydew Melon

Cut the honeydew melon lengthwise. Using a spoon, scoop out the flesh of the melon leaving about 1/2 inch (about 1 cm) of flesh in the melon. Place the honeydew melon in a bowl.

Honeydew Melon Sliced Lengthwise

Note: You can place a towel between the melon and the bowl to keep the melon upright and stable.

Midori Sour Gelatin Mixture

Make Midori Sour Gelatin

Pour Midori and vodka into a bowl or container. Sprinkle the gelatin over the liquors. Let it stand for about one minute.

Boil 1 1/2 cups of sweet and sour mix and pour it into the gelatin mixture. Stir well until the gelatin dissolves completely.

Refrigerate Midori Sour Jello

Refrigerate the Midori Sour Jello

Fill the honeydew melon all the way to the top with the midori sour gelatin mixture and place it in the refrigerator. Refrigerate overnight or until firm.

Slice Honeydew Melon in Half

Slice the Honeydew Melon

Once the gelatin is firm, cut the ends of the honeydew melon with a warm sharp knife. Then, slice the melon in half from one end to the other.

Cut the Ends of the Honeydew Melon

Note: Run the knife under hot water and dry it. A warm knife makes it easier to slice the gelatin.

Make Midori Sour Jello Wedges

Make Midori Sour Jello Wedges

Using a warm sharp knife, slice the two honeydew melon pieces into wedges. Place the midori sour jello wedges on a plate and serve.