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RECIPE
5 INGREDIENTS6 STEPS2hr 30min

Blood Orange Mimosa Jello Shots

5.0
3 Ratings
Remember when you were younger, playing youth sports like soccer or tee-ball, and one of the moms would bring a bunch of orange wedges for halftime or after the game? Well, fast forward about 20 years or so. This recipe makes about 24 shots.
Blood Orange Mimosa Jello Shots Recipe | SideChef
Remember when you were younger, playing youth sports like soccer or tee-ball, and one of the moms would bring a bunch of orange wedges for halftime or after the game? Well, fast forward about 20 years or so. This recipe makes about 24 shots.
E is for Eat
I'm an emmy-award winning sports reporter and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
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Fulfilled by
E is for Eat
I'm an emmy-award winning sports reporter and anchor, but my other passions include food and traveling.
http://www.eisforeat.com/
2hr 30min
Total Time
$4.26
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 1/2 pckg
Gelatin Powder
3/4 cup
1/4 cup
Grand Marnier
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Nutrition Per Serving

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CALORIES
515
FAT
1.3 g
PROTEIN
23.7 g
CARBS
87.3 g

Author's Notes

As with the other fruit peel shots, you need to make a “cup” to hold the jello while it sets. To do this, cut the orange in half and carefully remove the fruit portion using a paring knife, grapefruit knife, or just your fingers. It’s better to cut the orange with the navel on the cut line instead of on the bottom. The reason for this is sometimes the navel has a tendency to make a little hole in your cup, which pretty much renders them useless. With them on the side, it won’t matter.

Cooking Instructions

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Step 1
Slice 5 blood oranges in half and carefully remove the fruit portion to make orange peel “cups.”
Step 2
Juice enough Blood Oranges (10) to yield 1 cup of blood orange juice. You will probably need approximately 10 oranges to get enough juice. If you don’t have enough, you can simply add in some regular store-bought orange juice.
Step 3
Strain juice to remove solids and place in a small saucepan. Sprinkle with Gelatin Powder (1 1/2 pckg) and Granulated Sugar (1 Tbsp) , allow gelatin to soak for a minute or two. Heat over medium, stirring until the sugar and gelatin dissolved.
Step 4
Stir in Champagne (3/4 cup) and Grand Marnier (1/4 cup) and pour into orange halves that have been secured in a muffin tin.
Step 5
Allow to set several hours or overnight.
Step 6
Slice into wedges and serve!
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Nutrition Per Serving
Calories
515
% Daily Value*
Fat
1.3 g
2%
Saturated Fat
0.2 g
1%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
87.3 g
32%
Fiber
19.8 g
71%
Sugars
14.3 g
--
Protein
23.7 g
47%
Sodium
54.5 mg
2%
Vitamin D
--
--
Calcium
319.6 mg
25%
Iron
3.8 mg
21%
Potassium
866.2 mg
18%
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