Sangria Jello Shots

A cross between classic wine punch and a fun party staple, these sangria jello shots are sure to be a huge hit.

Prep Time15

Total Time15

Course: Drinks

Cuisine: American

Keyword: Sangria Jello Shots Recipe

Servings: jello shots

Calories: 44kcal

In a 4-cup measuring cup, heat 1 cup of cranberry-raspberry juice until hot.
Sprinkle the packets of gelatin over the hot juice and stir in. Leave to set for 5 minutes. Then whisk the gelatin into the juice until fully dissolved.
Add the triple sec and ½ cup of reserved juice/syrup from the can of mandarin oranges.
Add the wine to the 4-cup mark and stir all ingredients to combine. If there is foam on top of the liquid, skim it off with a spoon. Set aside (do not chill).
Lay out the jello shot cups on a sheet pan. Place 2-3 pieces of mandarin orange and raspberry in each cup.
Peel and core apple and dice into bite-sized pieces. Toss the apple with lemon juice and distribute it among the cups.
Use a spouted cup to add the wine/gelatin mixture to each cup.
Place the jello cups in the refrigerator for 2+ hours to firm up.

If you can’t find the 2-ounce plastic shot cups with lids, they may be labeled as plastic condiment cups. These can be used interchangeably. You can use any shot cups you prefer, but keep in mind that your servings may differ from this recipe.
Unflavored gelatin takes longer to dissolve than flavored gelatin powder. Once you stir it into the liquid, leave it to rest for about five minutes, and it will slowly dissolve in.
Setting the jello shot glasses on a baking tray will help make it easier to transport them to the fridge for chilling.
Tossing the apples in lemon juice keeps them from turning brown. The apple pieces tend to float in the jello mixture, and the portion sticking out of the jello benefits from some preservation with the lemon juice.