Step 1

If using flexible silicon molds, spray lightly with cooking spray, and then wipe out well with paper towels. This will leave a slight reside which will help remove the jelly shots without impacting the taste or appearance. If using a standard 1 lb non-reactive metal or glass loaf pan (approx 9 x 5), no prep is needed.

Step 2

Fill the cocktail shaker 1/2 full of chopped fruit, and muddle vigorously (set remaining fruit aside to for garnish). Add the wine to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).

Step 3

Pour water, lemonade concentrate , juice and soda into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.

Step 4

Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.

Step 5

Strain the wine mixture (you should have about 1 1/4 cups of liquid, and stir into gelatin mixture along with the Cointreau™ and vodka.

Step 6

Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight).

Step 7

To serve, cut into desired shapes or unmold. Place each shot in an appetizer spoon, and garnish with chopped fruit.