(Margarita Jello) Shots! Shots! Shots!

t seemed like a bad dream when I woke up this morning and put on my winter coat as I walked out the door. Only two short days ago I was roasting under the 95 degree Mexican sun and now I am back to the harsh reality that is called summer in San Francisco.

Let’s forget about this nasty weather outside and reminisce about Cabo for a minute.

A rowdy group of eleven travelled to Cabo San Lucas.

Stayed in a not too shabby little house on a hill. It just so happened to overlook the Pacific Ocean.

Soaked in the sun.

Devoured authentic Mexican food.

Drank some tequila.

Ate some tequila. In Jello form that is.

Partook in mandatory beach activities.

And had just a weeee bit of fun. (Yes, I am recently obsessed with making gifs)

Wanna partake in the fun even if you can’t make it to Cabo?

Well how about some Margarita Jello shots? In a lime? They will be so easy to eat that you will have no excuse not to have more!

Margarita Jello Shots

Recipe adapted from food.com and inspired by E is for Eat

1 Six ounce box of lime Jello

2 cups boiling water

1 cup cold water

A splash of lime juice (about 1 limes worth)

¾ cup tequila

¼ cup Cointreau (or other orange liqueur)

12 limes

Start by boiling the water (2 cups) in a pan.

While the water is warming, cut your limes in half, lengths-wise. If you want to save the lime juice, squeeze the juice out into a container. Now take a knife/scraper/whatever you have on hand to attempt to hollow out the lime. I won’t lie to you, this is no easy feat. This will be the base for your jello shots.

Once the water is boiled, mix in the Jello powder until dissolved.

Add and stir in the cold water, lime juice, tequila, and orange liqueur. (And in case you don’t have measuring cups, make due with the measurements on a blender like so.)

If you have a muffin tin on hand, put the hollow limes in the muffin tins. I wasn’t so lucky to have this on hand in our rental house, so I just put them on a plate. Pour the mixture into your hollow lime peels. Refrigerate for at least 5 hours, preferably overnight.