Experience the festive spirit of sangria in a fun and refreshing new form with these Sangria Jello Party Shots. Bursting with fresh raspberries, juicy mandarin oranges, and crisp apples, each bite-sized shot is a delightful blend of fruity flavors and sparkling red wine, perfect for any celebration or casual gathering.
Crafted to capture the vibrant taste of classic sangria, these jello shots deliver a festive punch while remaining light and refreshing. Whether you’re hosting a summer party or a lively holiday event, this recipe guarantees smiles and satisfied guests with minimal prep time.
- Easy and quick to prepare, taking only 15 minutes to make and 2 hours to set.
- Loaded with fresh fruits for a natural, juicy burst in every shot.
- Combines the classic flavors of sangria in a fun, bite-sized form perfect for parties.
- Vegetarian, gluten-free, and dairy-free, accommodating many dietary needs.
Ingredients
- Cranberry-raspberry juice: A cup of vibrant, tart juice to provide a tangy base for the jello mixture.
- Unflavored gelatin: Three packets to set the liquid into firm but jiggly party shots that hold their shape.
- Triple sec liqueur: Adds a zesty orange flavor and a touch of boozy sweetness to the mix.
- Canned mandarin oranges: Juicy mandarins with syrup reserved to enhance the tropical sweetness paired with fresh fruit.
- Sweet red sparkling wine: About 2 1/4 cups to provide the classic sangria effervescence and rich color.
- Fresh raspberries: Two pints of plump, antioxidant-rich berries for natural sweetness and visual appeal.
- Large apples: Crisp, diced apples tossed in lemon juice to add crunch and prevent browning.
- Lemon juice: A tablespoon to keep apples fresh and add a bright citrus note.
Instructions
- Heat the Juice and Bloom Gelatin
Pour cranberry-raspberry juice into a heatproof measuring jug and warm until hot but not boiling. Sprinkle unflavored gelatin evenly over the juice and let it bloom for 5 minutes. This step ensures the gelatin absorbs moisture and will dissolve smoothly without lumps.
- Dissolve Gelatin and Add Spirits
Whisk the bloomed gelatin into the hot juice until fully dissolved to create a clear, smooth base. Add triple sec and reserved mandarin orange syrup for balanced sweetness and vibrant flavor, then pour in the red sparkling wine up to the 950 ml mark. Stir gently and skim off any foam for a clean finish.
- Prepare Fruit Garnish in Shot Cups
Arrange 40 small shot cups on a baking tray for ease of transport. Layer 2 to 3 mandarin orange pieces and several fresh raspberries into the bottom of each cup, providing a colorful and fruity base that floats beautifully once filled with jello.
- Dice Apples and Distribute Evenly
Peel, core, and finely dice the apples, then toss with lemon juice to prevent browning during chilling. Evenly divide the diced apple cubes among the shot cups to add crisp texture and freshness to each serving.
- Fill Cups with Jello Mixture
Carefully pour the wine and gelatin mixture into each cup, distributing evenly so the fruit floats naturally in the liquid. This creates a visually appealing layered effect and ensures consistent flavor in every shot.
- Chill Until Firm
Place the tray with all cups into the refrigerator and chill for at least 2 hours, allowing the jello to set completely into firm, jiggly party shots. Serve cold for the best texture and refreshing taste.
- Small plastic condiment cups can substitute 60 ml shot cups if unavailable.
- Allowing the gelatin to bloom is essential for smooth, lump-free jello texture.
- Keeping cups on a tray helps in easily moving them without spills during refrigeration.
Storage Tips
Store any leftover jello shots tightly covered in the refrigerator for up to 3 days to maintain freshness and firmness. Avoid freezing as it can alter texture and flavor.
Serving Suggestions
Serve chilled straight from the fridge, perfect for party platters or alongside tapas-style appetizers. Garnish with extra fresh raspberries or mint leaves for an elevated look.
- Use high-quality red sparkling wine for the best flavor and bubbles in your jello shots.
- Toss apples immediately with lemon juice to keep the fruit vibrant and prevent browning.
- Skimming foam after mixing creates a crystal-clear base, enhancing presentation.
FAQs
- Can I make these jello shots ahead of time?
Yes, they can be made up to 2 days in advance and kept refrigerated to be served fresh at your event.
- What if I don’t want alcohol in the recipe?
You can omit the triple sec and wine, replacing them with more fruit juice for a non-alcoholic version.
- Can I use fresh mandarin oranges instead of canned?
Yes, fresh mandarins work well but you may need to add some additional syrup or juice to maintain sweetness.
- Are these jello shots suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making them safe for those avoiding gluten.
- How do I prevent the fruit from sinking to the bottom?
Layer the fruit first in the cups before pouring the jello liquid to allow it to float upwards as it sets.
- Can I use different fruits?
Absolutely! Feel free to experiment with berries, peaches, or citrus to customize flavors.
- What is the best way to serve these at a party?
Place the shot cups on a large tray with napkins nearby for easy self-serving by guests.
Sangria Jello Party Shots
Equipment
- 1 heatproof measuring jug at least 1 liter capacity
- 1 whisk
- 1 baking tray
- 40 small shot cups 60 ml each
- 1 paring knife
Ingredients
- 1 cup cranberry-raspberry juice 240 ml
- 3 packets unflavored gelatin about 3 tablespoons or 27 g
- 1/4 cup triple sec liqueur 60 ml
- 665 g canned mandarin oranges in light syrup juice reserved
- 2 1/4 cups sweet red sparkling wine or red wine 530 ml
- 2 pints fresh raspberries about 320 g
- 2 large apples
- 1 tablespoon lemon juice 15 ml
Instructions
- Heat the cranberry-raspberry juice until hot but not boiling using a microwave or stovetop.
- Sprinkle the unflavored gelatin over the hot juice and let it bloom for 5 minutes, then whisk until fully dissolved without lumps.
- Add the triple sec and 1/2 cup (120 ml) of reserved mandarin orange syrup to the gelatin mixture.
- Pour red sparkling wine into the mixture until total liquid reaches 4 cups (950 ml); stir gently and skim off any foam.
- Line up forty 60 ml shot cups on a baking tray and place 2 to 3 mandarin orange pieces and several raspberries in each cup.
- Peel, core, and dice the apples into small cubes; toss with lemon juice to prevent browning.
- Evenly distribute the diced apples among all shot cups.
- Carefully pour the wine-gelatin mixture into each cup, dividing it equally.
- Transfer the tray to the refrigerator and chill for at least 2 hours until the jello is firm.
- Serve cold and enjoy.
Notes
- Use small plastic condiment cups if 60 ml shot cups are unavailable.
- Allow gelatin to bloom for smooth dissolution.
- Keep cups on a tray for easy handling in the fridge.
- Lemon juice prevents apples from browning.
