Though your college days may be over, that doesn't mean jello shots must come off the ol' cocktail menu. Instead of serving them in flimsy paper cups, make the grown-up version by serving them in elegant orange wedges. This recipe featuring rosé sangria with stone fruit makes 'em extra classy. That's right -- pink wine in fancy jello form!
This recipe calls for rosé wine, but you could certainly use any of your favorite varietals.
- 5 oranges
- 2 1/2 cups rosé wine
- 1 cup white cranberry juice
- 1/2 cup vodka
- 4 packets unflavored gelatin
- Assorted stone fruit
Recipe developed by Eve Epstein
- Cut each orange in half through the stem and scoop out the flesh (definitely reserve for another use).
- Combine the wine, juice and vodka in a large bowl.
- Transfer 1 cup of the liquid to a separate bowl.
- Bring the remaining 3 cups of liquid to a simmer.
- Stir the gelatin packets into the bowl containing 1 cup of liquid.
- Pour the hot liquid into the bowl of softened gelatin and stir; set aside to cool slightly.
- Remove pits from fruit and chop into pieces small enough to fit inside orange halves.
- Pour cooled gelatin mix into orange halves, filling each about 3/4 full; chill in fridge for approximately 5 minutes.
- Spoon chopped fruit into orange halves and then place back in fridge for 3 hours or until set.
- Slice orange halves in half and serve.
The fruity sangria flavor really shines through in this recipe. Using rosé and stone fruit makes it super summery, but any fruit and wine combo of your liking will work during any season.
The presentation of these jello shots in orange peels makes them pretty enough to be served at the fanciest of parties. They're what we like to call "sophisticated boozing." Cheers to that!