How to Make the Fireball Jello Shots
Fun and delicious cinnamon and orange jello shots made with Fireball cinnamon whiskey.
Servings: 20
Calories: 111kcal
Equipment
- Knife
- Cutting board
- Measuring cups
- Teaspoon
- Juicer
- Muffin tray
Ingredients
For the jello shots:
- 1/2 cup Fireball Cinnamon Whisky
- 1 cup orange simple syrup
- 2 packets unflavored gelatin
- 5-6 oranges for the jello shots depending on their size
- 4 tbsp water
For the orange-infused simple syrup:
- 1 cup water
- 1 cup white granulated sugar
- 3 oranges only the peel
Instructions
To make the orange simple syrup:
- Wash and peel 3 oranges, and then, cut the peel into smaller pieces.
- In the saucepan in medium heat, combine the water, sugar, and orange peels. Bring to a boil and stir until the sugar dissolves.
- Remove the peels and let the syrup cool down completely before transferring it into the storage container. It will keep in the refrigerator for up to 1 month.
To make the jello shots:
- Cut the 5-6 oranges reserved for jello shots in half. Juice them, and then scoop out the flesh. Set the emptied oranges aside. (You can keep the remaining pulp and juice for other recipes.)
- In a glass, add the 2 gelatin packets and dissolve with 4 tablespoons of cold water.
- In a saucepan, bring 1 cup of orange simple syrup to a boil. Remove from heat and mix in the dissolved gelatin until well combined.
- In a mixing bowl, stir together the gelatin and syrup mixture with 1/2 cup of Fireball.
- Place the halved orange peels into a muffin tray.
- Pour the simple syrup, gelatin, and fireball mixture into the peels until full.
- Refrigerate for 6-8 hours or until firm.
- Once the gelatin has set, remove the oranges from the muffin pan and slice them into quarters.
Nutrition
Calories: 111kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 56mg | Fiber: 1g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg