你需要:草莓口味Jell-O,水,草莓,龍舌蘭,君度,糖,酸橙。
切掉草莓頭部(記得一定不要切歪!) Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top.
然後切去草莓底部一點點
這樣它就能「站住」啦~Still holding it the same way, cut off a tiny part of the strawberry’s bottom tip so the berry can stand upright. Make sure not to cut off too much or you’ll create a hole at the bottom. Repeat with all remaining strawberries.
然後用一個小小小勺子小小小心地將草莓中間掏空。Using a melon baller or small measuring spoon, carefully scoop out the insides of the strawberries.
像醬樣
像醬樣
將它們一一擺放在烤盤中用paper towel稍稍擦乾。Put them all on a baking sheet and dry them a little with a paper towel.
將Jelly-O與3/4 cup熱水混合,攪拌兩分鐘直至完全混合。Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve.
盛出1 cup量的龍舌蘭
3/4 cup君度
一邊攪拌一邊將兩種酒精飲料加入剛纔的Jelly-O混合物中。 Stir tequila and cointreau into the Jell-O mixture.
將混合物倒入草莓中。Using a container with a spout, pour Jell-O/booze mixture into strawberry cups.
儘可能的將每個草莓都裝的滿滿的!因為Jelly-O凝固後會回縮一點。Fill them up as much as possible, because Jell-O shrinks when it solidifies.
放入冰箱冷藏4小時直至它凝固Refrigerate four hours or until firm.
這個步奏不是必須的:Zest lime——搓一些酸橙表皮與糖混合。Zest lime into a plate of sugar.
準備酸橙裝飾物:酸橙切片。Make your tiny lime garnishes. Slice lime (you can use the same one if you don’t care about the aesthetics, or a new one if you do) into thin rounds.
再對切 。Then cut into small wedges. You may also want to cut a small chunk through the center of each wedge’s flesh so they can balance on the tip of the strawberry.
將做好的草莓凍杯的邊邊塗上一些酸橙汁(水也可以)Wet the sides of the solidified Jell-O shot with lime or water.
然後在裝著糖和酸橙皮屑的盤子裡滾一圈~Roll in your sugar-lime zest.
哇啦~Garnish with lime wedge.