Pear Sour Jelly Shots

  • Serves

    makes About 15 Jelly Shots


This bite-sized Pear Sour jelly shot, developed for SAVEUR by Michelle Palm of the blog Jelly Shot Test Kitchen, has a sophisticated balance of lemon, pear liqueur, and gin, with a dash of Angostura bitters.

Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")


  • 14 cup frozen lemonade concentrate, thawed and strained to remove solids
  • 14 cup water
  • 3 envelopes Knox gelatin
  • 12 cup Lillet blonde
  • 12 cup gin
  • 12 cup pear liqueur (we use Belle de Brillet)
  • 3 dashes Angostura bitters
  • 2 tsp. agave nectar or simple syrup, if desired
  • Fresh pear, for garnish (optional)


Step 1

Pour lemonade concentrate and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat.

Step 2

Stir in the Lillet, gin, pear liqueur, and bitters. Taste; add the agave nectar/simple syrup if desired.

Step 3

Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.

Step 4

To serve, cut into desired shapes or unmold. Garnish with slivers of fresh pear, if you like.

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