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. 

Recipe by Cooking Light


Credit: Jennifer Causey; Styling: Kellie Gerber Kelley

Recipe Summary

Serves 15 (serving size: 2 wedges)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

55 calories; protein 1g; carbohydrates 9g; sodium 2mg; calcium 4mg.