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+ servings
Mimosa Jello Shots

Mimosa Jello Shots

5 from 1 vote
Your favorite brunch cocktail turned dessert! Bubbly champagne and fresh orange juice combine with the old college favorite, jello shots, for a classy 21+ party snack.
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 24 to 36 squares

Ingredients
  

Bottom layer:

  • 1 cup fresh squeezed orange juice, no pulp
  • 1 teaspoon sugar
  • 2 envelopes unflavored Knox gelatin
  • 1 cup champagne
  • 1 teaspoon triple sec

Top layer:

  • 1 cup champagne, divided
  • 1 envelope unflavored Knox gelatin
  • 1 tablespoon sugar
  • Gold sprinkles, garnish

Instructions
 

Bottom layer:

  • Line an 8x8 pan with plastic wrap and set aside.
  • In a small saucepan, combine orange juice and sugar. Sprinkle the gelatin on top and let sit for 2-3 minutes to let the gelatin soak.
  • Over low heat, stir occasionally until gelatin has dissolved (about 3-4 minutes). Don't let it boil!
  • Remove from heat and stir in the champagne and triple sec. Don't worry about the foam, it will dissipate shortly.
  • Pour into prepared pan and place in fridge to set for 1 hour.

Top layer:

  • In a small saucepan, combine ½ cup champagne and sugar. Sprinkle the gelatin on top and let sit for 2-3 minutes to let the gelatin soak.
  • Over low heat, stir occasionally until gelatin has dissolved (about 3-4 minutes). Don't let it boil!
  • Remove from heat and stir in the rest of the champagne. Let sit for 5 minutes.
  • Pour on top of the other layer that you prepared and place back in the fridge for at least 3 hours to fully set.
  • When ready to serve, lift out of the pan and cut into as many cubes as you'd like.
  • Top with gold sprinkles just before serving. Enjoy!

Nutrition

Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg
Course Dessert
Cuisine American
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