Tequila Sunrise Gelatin Mold
- Level: Easy
- Total: 12 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 servings
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- Level: Easy
- Total: 12 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 12 servings
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- For the yellow layer: Spray a 12-cup silicone bundt pan or gelatin mold with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
- For the garnish: Just before serving, garnish with orange wheels and maraschino cherries skewered on cocktail picks.
