Cut the oranges in half lengthwise (I like to say from “button to button”) and run a sharp paring knife around the edge of the fruit’s flesh and pith, separating them. Remove the segments of the orange by pushing thumbs into the space created by cutting the fruit and kind of “peeling” the fruit away from the rind. (See detailed example in the video!)

When all the fruit has been removed from the oranges, press it through a fine mesh sieve set over a measuring cup to juice. You’ll want ½ cup of juice when all is said and done. Discard the pulp.

Set the empty orange rind “cups” in the sections of a muffin pan, making sure they are stable and won’t tip. Set aside.

Pour ½ cup Aperol into a large measuring cup (4 cups or more) and sprinkle 2 packages of unflavored gelatin over the top. Set aside for 5 minutes to allow gelatin to “bloom.”

While the gelatin blooms, combine the ½ cup orange juice and ¼ cup sugar in a small saucepan. Set over medium-high heat and cook until sugar has dissolved to create a simple syrup.

Pour the hot simple syrup over the bloomed gelatin and stir until gelatin is dissolved, about two or three minutes.

Allow the mixture to cool slightly, for about five minutes or so.

Once the gelatin mixture has cooled slightly, slowly pour the sparkling wine into the mixture. Pouring too fast or when the mixture is too hot will create a lot of foam from the bubbles in the wine.

Pour the jello mixture through a fine mesh sieve and into the orange rinds (it may not all fit! Pour excess into a lightly greased baking pan or jello shot cups).

Refrigerate the Aperol spritz shots for at least 4 hours, or overnight. To serve, slice the oranges into wedges.

Enjoy responsibly.

If making the jello shots in a pan, cut the shots into small squares to serve and enjoy!