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
- Juicer
- Muffin tray
- Small bowl
- Saucepan
Ingredients
For the jello shots:
- 1/2 cup Fireball Cinnamon Whisky
- 1 cup orange simple syrup
- 2 packets unflavored gelatin
- 4 tbsp water
For the fruit peel "shot glass" cups:
- 5-6 orange
For the orange-infused simple syrup:
- 1 cup water
- 1 cup white granulated sugar
- 3 orange only the peel, avoiding the bitter white pith
Instructions
To make the peel containers:
- Slice 5-6 oranges in half. Scoop out pulp, leaving peels intact. Place the halved orange peels into a muffin tray. Set aside.
To make the orange simple syrup:
- Combine the water, sugar, and orange peels. in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5-10 minutes, then remove from heat and let cool completely. Strain out the zest.
To make the jello shots:
- In a small glass or bowl, add 2 packets of gelatin and dissolve with 4 tablespoons of cold water. Let it sit for a few minutes to bloom.
- In a saucepan, bring 1 cup of homemade orange simple syrup to a boil. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Transfer the gelatin mixture to a mixing bowl and stir in 1/2 cup of Fireball Cinnamon Whisky until well combined.
- Place your hollowed orange halves into a muffin tray to keep them steady. These make the perfect natural “shot glasses.”
- Carefully pour the Fireball jello shot mixture into each orange peel until full.
- Refrigerate the filled orange peels for 6–8 hours, or until the jello is completely firm.
- Once set, remove the orange halves from the muffin pan. Slice each half into quarters to create fun, party-ready Fireball Jello Shots!
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