2 1/2 cups beef stock
2 teaspoons garlic powder
1 teaspoon salt
1 tablespoon white sugar
2 tablespoons molasses
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon lemon zest
1 1/2 teaspoons lemon zest
1/4 teaspoon orange zest
1/8 teaspoon sage (optional)
1/8 teaspoon garlic powder
1 1/2 teaspoon dried basil
2 tablespoons olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
6 fresh lemon-lime flavored jell-o pellets
In a medium dish, mix together the stock, garlic powder, salt, sugar, molasses, lemon juice, lemon zest, lemon zest, lemon zest, orange zest, sage, garlic powder, olive oil and lemon juice. Cover and refrigerate for 2 to 3 hours or until mixture is well blended.
Remove gelatin from gelatin-containing gelatin with a slotted spoon; discard. Stir the lime juice and salt and lemon-lime zest into the stock mixture. Mix the lemon juice, lemon zest, lemon zest, orange zest and garlic powder into the mixture.
Heat 1 1/2 cup olive oil in a large saucepan over medium heat. When the oil is hot, pour in 1 1 1/2 cups lemon liqueur and 1 cup olive oil and stir together. Then pour in the lemon juice, lemon zest, lemon zest, orange zest, garlic powder, olive oil and lemon juice.
Mix well. Toss in the liqueur mixture. Fold in the vanilla extract, lemon jell-o pellets and lemon-lime zest. Pour into jars and chill in the refrigerator until set.