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Mimosa Jello Shots

7 Ratings

2 Comments

Prep 20 min
Total 4 hr 0 min
Servings 15

Your favorite brunch cocktail in a nosh-able skewered bite! ...MORE+ LESS-

By Jelly Shot Test Kitchen

March 20, 2017

Ingredients

1 1/2

cups orange juice (fresh squeezed, if possible)

tablespoon sugar

envelopes unflavored gelatin

1 1/2

cups champagne, prosecco or other sparkling wine

drop orange flower water (if desired)

Steps

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1

Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
2

Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.
3

Stir in the champagne. (Mixture will be foamy - don't worry, this will dissipate as the mixture sets.)
4

Add the drop of orange flower water if desired.
5

Pour mixture into a 9 x 9 glass or non-reactive metal cake pan. Refrigerate until fully set (3 to 4 hours).
6

To serve, cut into desired shapes with a knife or small cookie cutter (for example, a small oval shape). Garnish with edible flower petals, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I first made these Mimosa Jelly Shots for a series of Favorite End of Summer Cocktails. Somehow, the Mimosa was excluded from the round-up for my upcoming jelly shot recipe book, which focuses on classic cocktails. Crazy, isn’t it? How did that happen? What is more classic--or has broader appeal--than a Mimosa? I deviated from classic mix of OJ and bubbles just slightly, adding a touch of orange flower water. I absolutely love orange flower water - but agree that a little goes a long way (more than a drop or two and your jelly shots could taste like a bouquet – yikes!). This jelly shot is also great infused with basil, marjoram or verbena in place of the orange flower water. Just gently muddle the herbs in a small bowl, add the champagne, and set aside for a few minutes before straining and adding the champagne to the recipe. Note: the jelly shot is pictured garnished with edible flower petals. If infusing with herbs, I would replace the petals with slivers of fresh herbs. I don’t often call for fresh squeezed juice in my recipes. While it’s vital for cocktails, the complexity and bite of fresh juice can be lost when gelatinized. For the Mimosa Jelly Shot, however, the juice is definitely the star of the show! Fresh makes a big difference here. If pressed for time, I buy the little bottles of fresh squeezed at my local supermarket rather than juicing my own. If using juice from concentrate – give it a little taste before adding. If it tastes a flat or sour, add a little extra sugar, honey or agave nectar. The sparkle, on the other hand, is much less of an issue. Champagne, prosecco, cava, or any sparkling white could be used – and if it’s flat, all the better (this is a great way to use up extra bubbly)!
I like to serve three tiny jelly shots on a skewer. A tiny oval cookie cutter was used to cut the jelly shots as pictured – it’s about an inch at its widest point. The yield for the recipe can vary, depending on how they are cut (I get 15 or more skewers out of this recipe).