Tequila Sunrise Gelatin Mold Recipes

TEQUILA SUNRISE JELLO SHOTS

Steps:

• Place the 2-oz. cups on a baking sheet and set aside.
• Pour cherry Jell-O powder into a mixing bowl. Add 1/2 cup boiling water and whisk until the gelatin is completely dissolved. Add cherry juice and 3/4 cup tequila and mix well.
• Fill each plastic cup 2/3 full and chill in the refrigerator for 2 hours.
• In a medium mixing bowl, whisk together the orange Jell-O powder and 1/2 cup boiling water until the gelatin is completely dissolved. Add orange juice and 3/4 cup of tequila and mix well.
• Pour the orange liquid on top of the chilled red layer in each plastic cup. Return to the refrigerator for at least 2 hours or until the gelatin has firmly set. Garnish with a small orange wedge and a maraschino cherry - enjoy!

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

TEQUILA SUNRISE JELLO SHOTS

Steps:

• Arrange empty shot cups on rimmed baking sheet; Set aside.
• Add packet of red Jello and 1 cup boiling water to a medium mixing bowl; stir until the gelatin dissolves. Add the cold water and stir to combine.
• Using the injector, fill 15 shot cups ¼ full with the mixture. Transfer the tray of Jello shots to the fridge for an hour, or until gelatin sets.
• Add the orange juice to a medium mixing bowl and sprinkle the unflavored gelatin over the top of it. You may need to gently press down on the gelatin powder to get it wet and start the process. Leave the mixture to sit until the gelatin dissolves and no longer looks clumpy.
• Add in ½ cup boiling water and stir until the gelatin dissolves. Add the tequila and stir to combine.
• Using the injector, fill the shot cups with tequila mixture to about ¾ of the way full. Transfer the tray of shots to the fridge for 1 ½ hours, or until set.
• Top with whipped cream and a cherry for serving, if desired, and enjoy responsibly!
• Store in refrigerator without garnishes, with lids on, for up to 1 week. Do not freeze.

SPICY CITRUS GELATIN MOLD

Steps:

• Drain oranges, reserving juice; set oranges aside. Add enough water to juice to measure 2-1/2 cups; pour into a large saucepan. Add the cinnamon stick, cloves and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. Strain liquid; discard spices. , Return liquid to pan and return to a boil. In a large bowl, combine the lemon and orange gelatins; add boiling liquid and stir until dissolved. Stir in cranberry and lemon juices. Cover and refrigerate until syrupy, about 45 minutes. Fold in mandarin oranges. Transfer to a 1-1/2-qt. mold coated with cooking spray. Cover and refrigerate until firm. , In a small bowl, combine dressing ingredients. Unmold gelatin onto a serving platter; serve with dressing.