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Prep 30min
Total4hr0min
Servings12
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Ingredients
3/4
cup pulp-free orange juice
2
envelopes unflavored gelatin
6
tablespoons silver or gold tequila
1/2
cup 100% pomegranate juice
1/4
cup sugar
1/4
cup water
Whole orange slices or orange slice wedges
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Steps
1
Lightly spray 12 (2-oz) shot glasses with cooking spray; gently wipe any excess with paper towel. In 1-quart saucepan, pour orange juice; sprinkle 1 envelope gelatin evenly over juice to soften. Heat over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in tequila. Divide orange juice mixture evenly among shot glasses (about 2 tablespoons per glass). In 9-inch square pan, place shot glasses. Refrigerate 30 minutes or until almost set.
2
Meanwhile, in same saucepan, combine pomegranate juice, sugar and water. Sprinkle remaining 1 envelope gelatin evenly over juice to soften. Heat over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
3
Remove shot glasses from refrigerator (orange layer should appear mostly set). Pour pomegranate mixture evenly over top of orange layer in glasses (about 4 teaspoons per glass). Refrigerate at least 3 hours until completely chilled and firm.
4
Just before serving, dip a table knife in hot water; slide knife along inside edge of shot glass to loosen. Shake jello shot out of glass onto plate; repeat with remaining jello shots. Serve each jello shot on top of whole orange slice or serve jello shots with orange slice wedges.
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Be sure to pay attention to the 30-minute chilling time for the orange juice layer before adding the steaming pomegranate layer. The timing helps to give the 2-layer appearance and also insures your dessert shots will release from the glasses in 1 piece, rather than in 2 separate layers.
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