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1
Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.
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2
Combine sugar and water in a medium saucepan. Heat over medium heat until the sugar is dissolved, about 5 minutes. Remove from the heat and allow to cool to room temperature.
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3
Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired. Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon Layer.
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4
Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.
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5
Remove the set Tea Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea Layer. Return the pan to the refrigerator until fully set, several hours or overnight.
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6
To serve, cut into desired shapes. Makes 18 to 24 jelly shots.
