There’s something fabulous about nostalgic playfulness of a wiggly, jiggly, gelatin-based shot. Which is why we decided to take this party favorite to the next level with elevated flavors and natural ingredients. So let loose and get ready to shake up your next party with the cocktail you can slurp—all-natural, spring-centric, spiked gelatin.
Cucumber-Sake Gelly Shots
8 limes, halved horizontally
1/2 cup granulated sugar
1/4 cup water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1/4 cup diced cucumber
3/4 cup cucumber juice
3 tablespoons fresh lime juice
2 (1/4-ounce) packet unflavored gelatin
1 cup plus 2 tablespoons sake
2 tablespoons sanding sugar
- Using a sharp paring knife, carefully cut out the center of each lime half, removing as much white pith as possible. Arrange lime halves, cut side up, in cups of a mini muffin pan to create a stable base for halves.
- Combine sugar, water, basil, mint, and cucumber in a medium saucepan over medium heat. Bring to a simmer; cook, stirring constantly, until sugar dissolves completely. Remove from heat; let stand 5 to 7 minutes. Strain; cool syrup completely; discard solids.
- Combine syrup, cucumber juice, and lime juice in a medium saucepan over medium-low heat. Sprinkle gelatin evenly over top; let soften 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin dissolves completely. Remove pan from heat; stir in sake.
- Pour mixture evenly into lime halves (about 2 1/2 tablespoons per half). Refrigerate 4 hours or until set. When ready to serve, remove from fridge; cut each lime half in half with a sharp knife to form 2 wedges. Place sanding sugar in a large shallow dish; dip each lime wedge into sugar to lightly coat filling.
SERVES 16 (serving size: 2 wedges)
CALORIES 55; FAT 0g; PROTEIN 1g; CARB 9g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 4mg
*Note: To make fresh cucumber juice without breaking out a juicer, puree 2 large cucumbers in a blender until smooth, then strain through a fine mesh sieve.