Margarita Jello Shots
From Brit + Co
Posting margarita jello shots in late September is weird. Especially considering I made them months ago for a Jimmy Buffett concert. Ironically, it was about as cold then as it is now, courtesy of Chicago’s very delayed warm summer. So why the sudden need to share these unseasonable delights with you? Blame it on book club. I hosted my monthly book club last night, and the topic of jello shots came up (I should mention that we regularly slip and call it “wine club”…so boozy gelatin isn’t that unlikely of a topic). When I told them about this long-lost post they insisted that there’s no such thing as margarita season. Apparently tequila is appreciated year round. Ten of my favorite ladies and a few glasses of pinot always help me see reason.
- 4-6 limes, depending on how big they are
- 3 oz fresh-squeezed lime juice (see step 1 for squeezing instructions)
- 1 oz water
- 1/4 cup sugar
- 1 packet (2 tsp) unflavored gelatin (I used Knox brand, which I think is the main brand)
- 3 oz tequila
- 1 oz Triple Sec (or Grand Marnier or Cointreau, if you’re feeling classy)
- First, cut all your limes in half. Then take a paring knife (or giant chef’s knife like in the pic above) and gently slice between the peel and the flesh, going about a 1/4-inch down, all the way around the perimeter. Then use a juice press to juice the limes into a bowl. Once they are juiced the flesh should be [relatively] easy to pull out of the peel. Discard flesh. Set peels aside.
- Place 3 ounces of the lime juice, 1 ounce of water and the sugar in a small saucepan. Sprinkle with gelatin and allow to stand for 2 minutes.
- Warm the mixture over medium heat, stirring, until gelatin and sugar have dissolved. Stir in the tequilla and Triple Sec and remove from heat.
- Place your lime peels in a muffin tin to help them stand straight. Gently pour the jello mixture into each peel. I would highly recommend first pouring the jello mixture into something with a spout (we used our glass Pyrex measuring cup) so you have more control. Also, for optimal appearance, you want to fill each lime half pretty much all the way to the top. This may mean that you don’t need all the lime halves that you have. I only filled 9 halves (so 4.5 limes-worth), and I probably should have stopped at 8 so they could have all been fuller.
- Carefully place the muffin tin in the fridge and allow to set for at least 4 hours, preferably over night.
- Once jello is set, slice each half down the center to create wedges.
Makes 18-24 wedges, depending on how big your lime peel shells are.