Blood Orange Mimosa Jello Shots – How To

Instructions

1. Slice tangerines crosswise. Using a reamer or electric juicer, juice the tangerines. Strain the juice until you have 1 cup. (If you don't have enough juice, just add some store-bought orange juice.) Carefully flip the rind inside out and peel the fruit away from the pith (can use a paring knife to make this less messy) to make a clean "cup." Set tangerine cups in cups of a muffin pan.
2. To make filling: Pour juice into small saucepan and sprinkle with gelatin and sugar. Allow gelatin to soak for about two minutes. Heat over medium, stirring occasionally, until the sugar and gelatin are both dissolved. Let mixture cool to warm. Add champagne and Triple Sec. Add red food coloring until you like the color. Transfer to a container with a spout.
3. Pour mixture into tangerine cups. Allow to set several hours or overnight.
4. Turn tangerine cups out onto a cutting board, Jell-O side down. Using a serrated knife, cut each tangerine in half lengthwise and serve.