Recipe courtesy of Party Crushing

Tequila Sunrise Gelatin Mold

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  • Level: Easy
  • Total: 12 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 12 servings
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Ingredients

Yellow Layer:

Nonstick cooking spray, for the pan

6 ounces lemon-flavored gelatin  

1 cup hot water 

1/4 cup orange juice with pulp 

1/4 cup tequila 

Orange Layer:

6 ounces orange-flavored gelatin

1 cup hot water 

1/4 cup tequila 

Red Layer:

6 ounces cherry-flavored gelatin

1 cup hot water 

1/4 cup tequila 

Garnish:

1 orange, sliced into wheels

One 10-ounce jar maraschino cherries with stems  

Directions

Special equipment:
a 12-cup silicone bundt pan or gelatin mold; cocktail picks
  1. For the yellow layer: Spray a 12-cup silicone bundt pan or gelatin mold with cooking spray; set aside.
  2. Combine the lemon gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the orange juice, tequila and 1/2 cup cold water. Pour the mixture into the prepared pan. Refrigerate until firm and the gelatin doesn't stick to your finger when touched, about 4 hours.  
  3. For the orange layer: Combine the orange gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the first layer of set gelatin. Refrigerate until set, about 4 hours. 
  4. For the red layer: Combine the cherry gelatin and hot water in a large bowl. Stir until the mixture is dissolved. Add the tequila and 3/4 cup cold water. Pour the mixture into the pan over the second layer of set gelatin. Refrigerate until set, about 4 hours. 
  5. Run a small, thin knife around the edge of the set gelatin and turn it out onto a large flat serving platter. (Coax the gelatin out by gently pressing on the top and edges of the silicone mold.) Keep refrigerated until ready to serve, up to 4 hours.  
  6. For the garnish: Just before serving, garnish with orange wheels and maraschino cherries skewered on cocktail picks.

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