Orange Slice Jello Shots Recipes

ORANGE SLICE JELLO SHOTS

Steps:

• Slice oranges in half.
• Using a spoon, scoop out all the flesh and divider pith. Reserve Orange Shells and juice.
• In a medium bowl, add Jello and 1 cup boiling water.
• When Jello has dissolved, add vodka and ½ cup reserved juice.
• Pour liquid Jello into orange halves. Refrigerate for approximately 4 hours, or until firm.
• To serve, slice each half into wedges.

JELLO SHOT ORANGE SLICES

Steps:

• Cut the oranges in half. Scoop out all the fruit, making sure to keep the peels intact (I recommend using the pulp to make fresh squeezed orange juice or whatever else you want - mix into pancakes or pastry batter, make marmalade, etc).
• Make the jello according to package instructions (with the boiling water) but instead of using 1 cup cold water, substitute the vodka.
• Take out a cupcake baking pan. Place each orange half peel in one of the cupcake holders to make them stand upright. Pour the jello carefully into each orange half.
• Refrigerate for 4 hours, or until set. Cut the oranges into slices and serve!

ORANGE AND CINNAMON TEQUILA SHOT

Steps:

• Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

WATERMELON JELL-O SHOTS

Steps:

• Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water and set aside to soften.
• Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the lime skin. (You don't need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice-cube tray for handy lime juice needs at other times.)
• Set each half, cut side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don't move around too much that way. You will need two or three 12-cup muffin pans, but if you don't have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
• Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 3/4 cups.
• Pick up the gelatin leaves-they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
• Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
• Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
• Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
• Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!

LEMON DROP JELLO SHOTS RECIPE - (4/5)

Steps:

• Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up. Prepare the Jell-O mixture by mixing 1 cup of boiling water with two packages of lemon Jell-O. Stir until the Jell-O has completely dissolved. Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water. Stir until cooled. Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened. Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!