Aperol Spritz Jello Shot Recipe in Orange Peels
These jello shots are served in hollowed-out orange halves, adding a fun and edible twist to the presentation.
Servings 8 orange halves
Ingredients
- 2 packets unflavored gelatin (½ oz total)
- ¾ cup fresh squeezed orange juice
- ¾ cup boiling water
- 3 ounce package orange Jello
- ¾ cup Aperol liqueur
- ¾ cup Proseco champagne
- 4 large oranges, halved and scooped
Instructions
- Cut oranges in half and use juicer to squeeze out the juice. Reserve the juiced orange peel halves as the cups for the jello shots.
- In medium mixing bowl, pour in your orange juice. Sprinkle with unflavored gelatin. Gently stir. Let sit 2 minutes. Pour boiling water over that. Add orange Jello and stir until dissolved. Pour in Aperol and Prosecco. Stir. Line baking sheet with 8 orange halves. Pour some of the mixture into each orange half. Refrigerate 4 hours or overnight. Slice and serve.
Notes
If desired, add vodka to taste to liquid mixture before chilling in refrigerator.