Sangria Jello Party Shots
These Sangria Jello Party Shots combine red wine gelatin with fresh raspberries, mandarin oranges, and apples for a vibrant, fruity, and refreshing treat perfect for parties.
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.