Ingredients
- 1/2 cup Aperol
- 1 cup prosecco or dry sparkling wine
- ½ cup orange juice fresh-squeezed or pulp-free
- 2 packets unflavored gelatin
- 1-2 tbsp sugar optional
- Candies orange peels gold flakes, or orange zest, for garnish
Method
- Pour the orange juice into a bowl. Sprinkle gelatin evenly over the top, stir, and let bloom for 5 minutes.
- Warm the Aperol (and sugar, if using- I used 2 tablespoons sugar to make it sweeter) in a small saucepan over low heat until warm—do not boil.
- Whisk the bloomed gelatin into the warm Aperol until completely dissolved.
- Remove from heat and let cool for 5 minutes. Gently stir in the prosecco.
- Pour into shot cups or molds and refrigerate 4 hours, until set. If you are using a mold, use a turkey baster or measuring cup with a pour spout to distribute the liquid easily. You can also pour into a 9x9 baking dish and cut into squares after set.
- Garnish with edible gold flakes, candies orange peel, or zest before serving. Refrigerate leftovers.
Nutrition
Notes
- Makes 20-30 shots, depending on the container size
- Less bitter: Add an extra tablespoon or two of orange juice or sugar
- Even lighter: Use 2 cups prosecco and keep Aperol at ½ cup
- Stronger: Replace 1/4 of the prosecco with vodka (orange flavored vodka would be great!)
- Cute serving idea: Pour into hollowed-out orange halves for a fun presentation
- Make ahead: These Jell-O shots can be made up to 3 days in advance and stored covered in the refrigerator. Add garnishes just before serving for the freshest look.