Blood Orange Mimosa Jello Shots

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.

Total Time

2hr 30min

5.0

3 Ratings

Author: E is for Eat

Servings:

Ingredients

•

Blood Oranges

•

1 1/2 pckg

Gelatin Powder

•

1 Tbsp

Granulated Sugar

•

3/4 cup

Champagne

•

4 Tbsp

Grand Marnier

Cooking Instructions

Slice 5 blood oranges in half and carefully remove the fruit portion to make orange peel “cups.”

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.

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.

Stir in Champagne (3/4 cup) and Grand Marnier (4 Tbsp) and pour into orange halves that have been secured in a muffin tin.

Allow to set several hours or overnight.

Slice into wedges and serve!

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.

Nutrition Per Serving

CALORIES

723

FAT

2.3 g

PROTEIN

28.0 g

CARBS

138.4 g