Instructions

1. Pour 8 ounces of water into a pot and set it on the stove. Turn the heat on to medium-high and leave the water to boil while you prepare the remaining ingredients. Periodically check the water while you work on the ingredients so it does not evaporate before you use it.

2. Put the remaining 4 ounces of water into a small glass. Set the glass down into a bowl of ice, or place it in the freezer to chill while you work.

3. Cut the oranges in half lengthwise. Cut through the stem and navel to create two even-sized orange halves, or shells.

4. Scoop out the orange meat with a spoon until all that remains is the rind and the white pith. If making orange-flavored shots, put the meat into a juicer and squeeze until you get the needed juice. Strain the pulp for a smooth Jell-O shot, or leave it in if you prefer. Set the emptied halves into the wells on a muffin tin.

5. Pour the fresh juice into a medium-sized mixing bowl. Pour in the vodka and stir. Add the ice water to the mix and stir again. Set the mixture into the refrigerator to keep it cold until you are ready to add it to the boiling water mixture.

6. Pour the Jell-O powder into a large mixing bowl. Slowly add the boiling water to avoid splashing. Stir until the powder completely dissolved. Periodically scrape the sides to make sure no powder remains stuck to the bowl.

7. Pour in the vodka mixture and keep stirring to mix the ingredients. As foam forms on the top of the mix, fold it back in to keep it from forming air bubbles as the Jell-O cures.

8. Pour the mixture into the orange shells. Fill each shell up to the brim. Set the muffin tin into the refrigerator and leave the Jell-O to set for four hours.

9. Press down on the Jell-O with your finger or the back of a spoon to test it. If it bounces back and jiggles, the Jell-O is ready to serve. If it slowly rises or your finger sinks into it, continue chilling for at least another hour.

10. Remove the shells from the muffin tin after the Jell-O sets and just before serving. Cut the shells in half to make wedges. Dust the edges of the rind with sugar to intensify the alcohol effect. Set them onto a decorative serving tray.