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Ingredients
- 3 oranges, halved
- 1/2 cup white rum
- 1/2 cup dark rum
- 1/2 cup passion fruit juice
- 1/4 cup fresh lime juice
- 2 tablespoons simple syrup (1 part sugar to 1 part water, boiled until the sugar dissolves)
- 2 tablespoons grenadine
- 2 envelopes gelatin, preferably Knox Original
Details
Servings 24
Preparation time 20mins
Cooking time 25mins
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
1. Run a paring knife around the inside edge of each orange peel to release the flesh from the skin. Using your hands, carefully remove the flesh from the oranges to make six hollowed-out shells. Squeeze enough of the flesh to make ¼ cup of juice.
2. Combine the white and dark rums in a small saucepan. Place over medium heat and bring to a simmer. Remove from heat and set aside.
3. In a medium-sized mixing bowl, combine the orange juice, passion fruit juice, lime juice, simple syrup and grenadine. Sprinkle the gelatin over the juice mixture and let sit for 1 minute. Pour the hot rum over the juices and whisk until the gelatin completely dissolves, about 5 minutes.
4. Divide the hot juice mixture among the orange shells and chill in the refrigerator until the gelatin sets, about 2 hours.
5. When ready to serve, remove the oranges from the refrigerator and cut each half into four wedges using a sharp knife. Serve immediately.
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