Fruity Sangria Jello Shots Recipes

SANGRIA JELLO SHOTS

Steps:

• Add gelatin to a spouted mixing bowl or 4-cup liquid measuring cup. Pour 1/4 cup of red wine over the gelatin and allow to sit for 5 minutes until the gelatin is absorbed into the wine.
• Heat 1 cup wine over medium heat until it just begins to simmer. Whisk the hot wine into the gelatin mixture until the gelatin is dissolved.
• Whisk in the remaining 3/4 cup of wine and both juices until combined. Set aside.
• Lay out your plastic cups on a baking tray without the lids (for easy transportation). Distribute the diced apples evenly among the cups. Add 3 pieces of orange and 1/2 or a raspberry to each cup.
• Pour the wine mixture into each cup filling just under the lip so there's room to put the lid on later.
• Refrigerate the shots for 2-3 hours or until set.
• Remove shots from the fridge. Place a raspberry half on top of each shot, cut side down. Serve immediately or cover each cup with a lid and refrigerate until ready to serve.

FRUITY WHITE SANGRIA

Steps:

• Fill a pitcher with 2 cups of ice. Gently place the blueberries, raspberries, mango, apple and orange into the pitcher. Pour in the white wine, apple juice, ginger ale and apple brandy. Stir to combine and serve immediately.

CAVA SANGRIA JELLO SHOTS

Steps:

• Finely dice the peaches and nectarines and set aside. They will be added to the jello shots later.
• In a saucepan, mix the gelatin and white grape juice. Stir until the gelatin powder is well mixed.
• Heat the saucepan to completely dissolve the gelatin powder (about 5-10 minutes). Remove from heat.
• Stir in cava, brandy, and orange liqueur. Mixture may be foamy, but this will dissipate as the mixture sets.
• Fill wine glasses with diced peaches and nectarines.
• Pour the gelatin liquid mixture over the diced fruit.
• Let the mixture set in the refrigerator for 3-4 hours.

SANGRIA JELL-O SALAD

Steps:

• Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.
• Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.

JILL'S SUMMER SANGRIA

Steps:

• In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar. Refrigerate 8 hours, or overnight.
• In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8 hours, or overnight.
• Drain the fruit (reserve the liquid if desired). Mix the fruit into the pitcher with the sangria to serve.

FRUITY SANGRIA

Steps:

• In a pitcher, combine the first five ingredients. Cover and refrigerate until chilled. Just before serving, stir in soda and fruit.

SANGRIA GELATIN RING

Steps:

• In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.

AMANDA'S SANGRIA

Steps:

• In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).
• To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.

SANGRIA JELLO SHOT

Steps:

• In a mixing bowl, stir the grape and orange Jell-O powder with boiling water until all of the mix is dissolved.
• Add the brandy, curaçao, wine and cold water to the mixing bowl and stir until thoroughly until combined.
• Drop halved grapes and cubed apple chunks into 2-ounce plastic shot glasses.
• Pour the mix into the glasses over the fruit until they are halfway to three-quarters full.
• Chill for two hours, or until the mix is set.

FRUITY SANGRIA JELLO SHOTS

Steps:

• Use a small knife and cut around the edge of the oranges to loosen the fruit from the rind. Use a spoon and scoop the fruit out of the halves, reserving the juices. Place the orange halves, cut side up, in a 12-cup muffin tin. This will keep the oranges even when you fill with jello.
• In a medium bowl, toss to combine raspberries, strawberries, peaches, pineapple and sugar. Place the black cherry jello in a medium bowl and pour over the boiling water. Whisk to dissolve the jello, about 2 minutes. Stir in 1/2 cup reserved orange juice, 1/4 cup cold water, red wine and triple sec.
• Spoon about 2 tablespoons of the marinated fruit into each of the orange halves, then pour in the jello mixture to the top of the orange. Transfer to the refrigerator until jello is set, about 6-8 hours and up to overnight.
• To serve, slice the oranges in half through the stem.

TAINTED FRUIT SHOTS

Steps:

• In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.

SUPER FRUITY SANGRIA

Steps:

• Pour wine in the pitcher.
• Squeeze lemon, orange, and lime in the pitcher.
• Dump in the lemon, orange, and lime wedges, to the wine.
• Add the sliced peaches, strawberries, lemonade/limeade, sugar ,and brandy.
• Chill overnight.
• Add ginger ale and ice just before serving.

FRUITY SANGRIA

Steps:

• Pour the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.
• The next day, add the orange and lemon slices to the wine. Refrigerate for 3 more hours.
• Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice.

FRUITY SANGRIA WITH A KICK

Steps:

• Stir all liquid together in punch bowl.
• Add fruit.
• Add ice to chill.
• Serve!