Mimosa Jello Shots

Capture the flavor of a mimosa in a jello shot with a mix of orange gelatin and champagne. Easy to make and decorate with whipped cream and orange slices!

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About Mimosa Jello Shots

Whether it be chill brunch or a rowdy sports party, these mimosa jello shots would be a bright and fun citrus-infused boozy dessert that everyone will be sure to love.

What tools do you need to make jello shots?

Before getting started, make sure you have the following on hand:

• 2 Ounce Plastic Shot Cups with Lids. You can also use standard shot glasses, but be aware that you can’t “shoot” with those – since it’s solid glass, you can’t squeeze the cups to help loosen the jello. If you use any type of firm container, plan on serving the jello shots with spoons.
• Funnel or Injector – Makes it easier to fill the jello cups.
• Mixing bowl, saucepan, whisk – All used for preparing and mixing the jello shots.

What type of champagne should you use?

When it comes to capturing the taste of a mimosa, any type of champagne (or dry sparkling white wine) will do the trick.

As far as options, you could stick with classic champagne, which means that it’s from France and is made with Chardonnay, Pinot Noir, or Pinot Meunier grapes. You could also go with (typically) less expensive options, like Cava from Spain or Prosecco from Italy.

Can you make jello shots in advance?

Yes, you totally can! That’s the best part about jello – once it’s made, it can last a few days in the refrigerator. Just make sure the jello shots are stored in a sealed container (or that the individual cups have their lids).

However, I would recommend waiting to decorate the jello shots with whipped cream and orange slices until just before serving. The whipped cream will “deflate” over time, becoming a soupy mess on top of the jello shots.

How long do jello shots last?

Once prepared, these jello shots can be stored in the refrigerator for up to three to five days.

Can you freeze jello shots?

Bad news here, guys. Because jello shots have a gelatinous form and freeze differently than water or juice, I can’t recommend freezing these jello shots. The freezing process will change the texture of the jello and dilute the flavor.

For best results, enjoy these jello shots while they’re freshly made.

Notes & tips for jello shots

• Although you may be tempted to, do not add more than 1/2 cup alcohol (total) to these jello shots. Alcohol does not solidify, so more alcohol would cause the jello not to set properly. The recipe is balanced so that you can still enjoy boozy jello shots with classic jello texture.
• You can increase the yield of this recipe without any issues or adjustments, so feel free to whip up one large batch!

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How to make mimosa jello shots

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Add water to a saucepan, then bring to a boil.

Step 2 – Add powdered gelatin into a large mixing bowl, then pour in boiling water. Whisk them together until the gelatin is dissolved.

Step 3 – Pour in the champagne and a little more water, then whisk again to combine.

Step 4 – Pour jello into your chosen cups, filling about 3/4 or 4/5 full. Once ready, transfer the jello shots to the refrigerator to set.

Step 5 – Let chill.

Step 6 – Serve and enjoy!