Cucumber Lime Margarita Jello Shot
(adapted from Jelly Shot Test Kitchen)
1 Persian cucumber plus one half for garnish
1 12 oz ( 3.5 dl) can frozen limeade concentrate (thawed)
1 tablespoon (15 ml) agave nectar
2 packets (14 g) Knox gelatin
3/4 cup (1.8 dl) water
1/2 cup (1.2 dl) agave tequila
1/4 cup (.6 dl) Cointreau
1. In a small saucepan stir Knox gelatin in water and limeade. Turn heat on to low and stir until dissolved, about 4 minutes. Stir in agave nectar (or honey). Remove from heat.
2. Chop up cucumber and throw into a cocktail shaker. Muddle with tequila. Strain and add into sauce pan. Stir in Cointreau. Pour into square 8×8 dish and let set in fridge overnight. Cut into about 16 squares and garnish with cucumber slice, lime zest and sprinkle of sugar if desired.
