Mimosa Jello Shots Recipes

MIMOSA JELLO SHOTS

Steps:

• Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
• Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.
• Stir in the champagne. (Mixture will be foamy - don't worry, this will dissipate as the mixture sets.)
• Add the drop of orange flower water if desired.
• Pour mixture into a 9 x 9 glass or non-reactive metal cake pan. Refrigerate until fully set (3 to 4 hours).
• To serve, cut into desired shapes with a knife or small cookie cutter (for example, a small oval shape). Garnish with edible flower petals, if desired.

MIMOSA JELLO SHOTS

Steps:

• Add boiling orange juice to gelatin in a small bowl and dissolve the gelatin by stirring for about 2 minutes.
• Add in the champagne.
• Place one strawberry slice in each of 10 2 oz flexible plastic cups.
• Cover each strawberry with gelatin mixture.
• Refrigerate for at least 1 hour.
• Serve!

SKIP 'N GO JELLY SHOTS

Steps:

• Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
• Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
• Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
• To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

MIMOSA JELLO SHOTS

Steps:

• Boil 6 cups of water.
• Combine Jello and Knox packets together.
• Add to boiling water.
• Stir until dissolved.
• Remove from heat.
• Add three cups of orange juice and 3 cups of champagne.
• Stir until mixed completely.
• Pour into 9x12-inch pan.
• Refrigerate overnight.
• Cut into 1x1-inch cubes.
• Serve in clear bowl.

MIMOSA

Steps:

• Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!