Try this Tequila Sunrise Jello Shots recipe, or contribute your own.
Suggest a better descriptionIf you want a gradient effect instead of two distinct layers in your tequila sunrise shot, then chill the grenadine layer for just 10 minutes before adding the orange layer. The orange layer will sink slowly to the bottom, forming a gradient effect instead of a layered effect.
Combine the grenadine and water in a small saucepan.
Sprinkle the grenadine and water with the gelatin, allowing it to soak for 2 minutes.
Heat the gelatin over low heat, stirring constantly with a whisk, for 5 minutes. Avoid letting the gelatin mixture boil.
Pour the grenadine gelatin mixture into a 9” (23cm) round pan that has been sprayed with nonstick cooking spray.
Chill the pan in the refrigerator for 1 hour.
Prepare the orange layer:
If you don’t have freshly squeezed orange juice, then you can use packaged orange juice. Just make sure that the juice has a good flavor. If it has gone dull, then you can liven it up by stirring in some orange juice concentrate.
Pour the orange juice into a medium saucepan and sprinkle it with gelatin. Let the gelatin soak for 1 to 2 minutes.
Cook and stir the gelatin over low heat for 5 minutes until the gelatin is fully dissolved.
Remove the gelatin from the heat and stir in the tequila.
Allow the mixture to cool slightly.
Ladle the orange layer over the grenadine layer that has been chilling in the refrigerator. Return the round pan to the refrigerator.
Chill the gelatin for 4 hours or overnight until the mixture is fully set.
If you don’t have a round pan, then you can make these shots in a 9” (23cm) square pan and cut the shots into squares before serving.
Remove the round pan from the refrigerator.
Invert the pan over a cutting board.
If the gelatin is adhering to the sides, use an offset spatula to separate the gelatin from the sides of the round pan.
Cut the gelatin into round shots using a 1-1/2” (4cm) cookie cutter.
Place the shots on a chilled tray for serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 35 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 2.7mg | 0 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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