1 cup fresh Rangpur lime juice; or use 2/3 cup fresh lime juice plus 1/3 cup tangerine juice
3/4 cup sugar
1/2 cup silver (white) tequila
Flaky sea salt, such as Maldon, or kosher salt (optional)
Wedges of Rangpur lime (optional)
How to Make It
In a small saucepan, sprinkle gelatin over 1/2 cup water. Let stand until softened, about 5 minutes. Add citrus juice and sugar; cook, stirring, over medium-high heat until steaming, 3 to 5 minutes. Nest pan in a bowl of ice water and stir until cool, then stir in tequila.
Line a 4 1/2- by 8 1/2-in. loaf pan with plastic wrap, letting wrap hang over ends. Pour citrus mixture into pan, cover with another piece of plastic (not touching mixture), and chill until firm, at least 2 hours and as long as 1 week.
Uncover pan. Holding ends of plastic wrap, lift gelled mixture on wrap onto a cutting board. Cut into 18 squares. Transfer to a plate. If you like, sprinkle with a little salt and garnish with lime wedges.
Note: Nutritional analysis is per serving (3 squares).
Marinus, Bernardus Lodge, Carmel Valley, California
I made these shooters for a crowd, before having a Mexican dinner. They were outstanding, not to mention fun. I did have to substitute the Rangpur lime juice with key lime instead. Still delicious. In fact, I have been asked for the recipe by shootees!
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