Recipe by Sarah Karnasiewicz
Start to Finish: 1 hour (plus 2 hours for chilling)
Servings: Makes 36 wedges
12 blood oranges or regular oranges, halved and juiced (about 2 cups; reserve the orange halves)
1/2 cup lemonade or limeade
1/2 cup plus 1 tbsp. sugar
5 tsp. unflavored gelatin (from three 1/4-oz. packets)
3/4 cup plus 2 tbsp. blanco tequila
1/4 cup plus 2 tbsp. triple sec
Flaky sea salt, or garnish
1. Using your fingers and a melon baller, scoop out any remaining flesh and the membranes from each orange half and discard. Divide the orange halves, cut-side up, between two 12-cup muffin pans. In a medium saucepan, bring the orange juice and lemonade to a simmer over medium-low heat. Using a fine-mesh strainer, strain the juice into a medium bowl.
2. In a small bowl, whisk the sugar and gelatin. Add to the hot juice. Whisk constantly until the sugar and gelatin completely dissolve, 2 to 3 minutes. Stir in the tequila and triple sec. Pour into the orange halves and refrigerate until set, about 4 hours.
3. Cut each orange half into 3 wedges. Serve with flaky sea salt for dipping.