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.

In a small bowl, whisk together the sugar and gelatin.

Add this mixture 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 the gelatin mixture into the prepared orange halves and refrigerate until set, about 4 hours.

Cut each orange half into 3 wedges and serve with a sprinkle of flaky sea salt for dipping.