- 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
- 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
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.