草莓玛格丽特果冻杯Strawberry Margarita Jell-O Shots

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草莓口味Jell-O：

1 box

水：

适量

草莓large strawberries：

24-30

龙舌兰tequila：

1 cup

君度cointreau：

3/4 cup

糖Sugar：

适量

酸橙limes：

1-2

A melon baller or small measuring spoon with relatively sharp edges：

适量

你需要：草莓口味Jell-O，水，草莓，龙舌兰，君度，糖，酸橙。

切掉草莓头部(记得一定不要切歪！) Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top.

然后切去草莓底部一点点

这样它就能“站住”啦~Still holding it the same way, cut off a tiny part of the strawberry’s bottom tip so the berry can stand upright. Make sure not to cut off too much or you’ll create a hole at the bottom. Repeat with all remaining strawberries.

然后用一个小小小勺子小小小心地将草莓中间掏空。Using a melon baller or small measuring spoon, carefully scoop out the insides of the strawberries.

像酱样

将它们一一摆放在烤盘中用paper towel稍稍擦干。Put them all on a baking sheet and dry them a little with a paper towel.

将Jelly-O与3/4 cup热水混合，搅拌两分钟直至完全混合。Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve.

盛出1 cup量的龙舌兰

3/4 cup君度

一边搅拌一边将两种酒精饮料加入刚才的Jelly-O混合物中。 Stir tequila and cointreau into the Jell-O mixture.

将混合物倒入草莓中。Using a container with a spout, pour Jell-O/booze mixture into strawberry cups.

尽可能的将每个草莓都装的满满的！因为Jelly-O凝固后会回缩一点。Fill them up as much as possible, because Jell-O shrinks when it solidifies.

放入冰箱冷藏4小时直至它凝固Refrigerate four hours or until firm.

这个步奏不是必须的：Zest lime——搓一些酸橙表皮与糖混合。Zest lime into a plate of sugar.

准备酸橙装饰物：酸橙切片。Make your tiny lime garnishes. Slice lime (you can use the same one if you don’t care about the aesthetics, or a new one if you do) into thin rounds.

再对切。Then cut into small wedges. You may also want to cut a small chunk through the center of each wedge’s flesh so they can balance on the tip of the strawberry.