1. Cut the top off the strawberry. Make sure you hold it parallel to the board. Macey J. Foronda Balance it at the point where it is widest, parallel to the cutting board, to cut off the top. (Don’t hold it tip down when you cut it.) Macey J. Foronda (Otherwise, when you stand it up, it won’t be flat — it’ll look like this.) Macey J. Foronda 2. Then cut off a tiny part of the tip so that strawberry can stand upright. Macey J. Foronda (Make sure not to cut off too much or you’ll create a hole at the bottom.) Macey J. Foronda 3. Then take a melon baller or small measuring spoon and carefully scoop out the inside. Macey J. Foronda Macey J. Foronda 4. Yay. Macey J. Foronda 5. Put them all on a baking sheet and dry them a little with a paper towel. Macey J. Foronda 6. Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve. Macey J. Foronda 7. Measure out 1 cup of tequila. Macey J. Foronda 8. And 3/4 cup of cointreau. Macey J. Foronda 9. Stir booze into Jell-O mixture. Macey J. Foronda 10. Pour Jell-O/booze mixture into strawberry cups. Macey J. Foronda 11. Fill them up as much as possible, because Jell-O shrinks when it solidifies. Macey J. Foronda 12. Refrigerate four hours or until firm. leftphalange.tumblr.com 13. Obviously the garnishes aren’t ESSENTIAL. But if you want: When you’re ready to serve them, zest lime into a plate of sugar. Macey J. Foronda Yes, SUGAR. We tried it with salt on the rim, and that was gross. 14. Make your tiny lime garnishes. Macey J. Foronda Macey J. Foronda 15. Wet the side of the solidified Jell-O shot with lime or water. Macey J. Foronda 16. And roll in your sugary lime zest. Macey J. Foronda OMG adorbz Macey J. Foronda You don’t really need to eat the lime, but its presence is recommended as it will add to the amount of praise you’ll receive from friends and Instagram followers. Macey J. Foronda Strawberry Margarita Jell-O Shots INGREDIENTS Berry prep 24-30 large strawberries Jell-O 1 box Strawberry Jell-O 1 cup tequila 3/4 cup cointreau To finish Sugar 1-2 limes Special equipment A melon baller or small measuring spoon with relatively sharp edges PREPARATION Berry prep 1. Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top. 2. 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. 3. Using a melon baller or small measuring spoon, carefully scoop out the insides of the strawberries. 4. Put them all on a baking sheet and dry them a little with a paper towel. Jell-O 5. Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve. 6. Stir tequila and cointreau into the Jell-O mixture. 7. Using a container with a spout, pour Jell-O/booze mixture into strawberry cups. Fill them up as much as possible, because Jell-O shrinks when it solidifies. 8. Refrigerate four hours or until firm. To finish 9. Zest lime into a plate of sugar. 10. 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, 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. 11. Wet the sides of the solidified Jell-O shot with lime or water, roll in your sugar-lime zest, and garnish with lime wedge.
