By Maggie Koerth-Baker at 9:59 am Thu, Dec 27, 2012
I am currently mesmerized by these mimosa jello shots, served in the peels of the oranges juiced to make them. They are absolutely ridiculous and I love them. A little something for New Year's Day?
That should have people naked in the back yard by 1am.
Are there any banana Jello shots we can look at?
I made a version of these with limes and cherry jello. Chocolate jimmies sprinkled on top completed the mini-watermelon slice effect.
Some hard-earned tips:
– The larger the citrus fruit, the easier it is to remove the fruit from inside it. Grapefruits are very easy – limes are nearly not worth the trouble.
– The fruit removal is a HUGE pain. Get it started with a spoon, then use your fingers to separate the wedges the rest of the way. (I found the spoon tended to dig through the rind if I went too far with it.)
– The reaction that comes from those who haven’t put two-and-two together (“How did you get the jello to set in a wedge shape?”) is TOTALLY worth it.
Champagne sounds fine. But if you’re looking for the optimal vodka / jello ratio, you might check out this equally crazy and briliant scienceproject. :)
WOW. I love these. I don’t even do Jello shots, but I’mma start now.
A non-alcoholic version of this seems like a perfect treat for kids’ lunches if you’re into the bento style of doing things.
amazing booze Food wonder
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