Name: Tequila Sunrise Gelatin Mold
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT12H20M0.000S
Yield: 12 servings
Ingredients: 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; 6 ounces orange-flavored gelatin; 1 cup hot water; 1/4 cup tequila; 6 ounces cherry-flavored gelatin; 1 cup hot water; 1/4 cup tequila; 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.

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Tequila Sunrise Gelatin Mold

Yellow Layer:

Orange Layer:

Red Layer:

Garnish:

Special equipment:

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