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Cucumber-Sake Gelly Shots 

Photo: Jennifer Causey; Styling: Kellie Gerber Kelley 


Serves 15 (serving size: 2 wedges) 

These are the herbaceous, slurpable shooters your party needs. You don't need a juicer to make fresh cucumber juice. Instead, puree 2 large cucumbers in a blender until smooth, then strain through a fine mesh sieve. 


  • 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) packets unflavored gelatin
  • 1 cup plus 2 tablespoons sake
  • 2 tablespoons sanding sugar

Nutrition Information

  • calories 55
  • fat 0 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 0 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 2 mg
  • calcium 4 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.