Berry punch jelly shot

1. Prepare a three cup volume mold (mini bundt pan) by spraying lightly with cooking spray and then wiping out with clean paper towels. This will leave a slight residue to assist in unmolding without affecting the taste or appearance of the jelly shots.

2. In a medium bowl, muddle half of the mixed berries (or smash with the back of a wooden spoon if you don't have a cocktail muddler). Add the lemon zest and the liquors, stir and set aside.

3. Pour ginger ale in saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat.

4. Strain the berry/liquor mixture, pressing the solids to remove all the liquid. Stir into the gelatin mixture.
Pour into desired pan or mold. Refrigerate until fully set (about 4 hours).

5. Liberally sprinkle water on the serving plate. To unmold the gelatin, loosen it from the edges by gently pulling away from the sides of the mold with your fingers. Dip the underside of the mold in warm water (not hot) for about 10 – 20 seconds. Invert the mold onto a serving plate, and give it mold a little shake. If necessary, return to the water for a second or two, and repeat the process.

6. To serve, garnish with the remaining berries, and allow guests to carve off slices. Serves about 12.