Supplies
- Strawberry & Gin Jellys:
- 1x 135 grams Packet Strawberry jelly cubes
- 1/2 Pint Boiling water
- 100 milliliters Cold water
- 50 milliliters Gin
- 3 Limes
- Chocolate sprinkles
- Raspberry & Tequila Jellys:
- 1x 135 grams Packet Raspberry jelly cubes
- 1/2 Pint Boiling water
- 100 milliliters Cold water
- 50 milliliters Tequila
- 3 Lemons
- Margarita salt
Steps
- To make the strawberry jelly add the cubes into a heat proof bowl and stir in the boiling water until the cubes have melted.
- Pour in the cold water and gin and stir until combined.
- While cooling prepare your limes by cutting them in half length ways and scrape out the insides as much as you can.
- Place the Lime skins into a muffin tray to help balance and pour in the jelly mixture.
- Repeat the same steps above for the raspberry and tequila jellies.
- Place muffin tray with the jellies into the fridge to set.
- Once set cut the lemons and lime halves in half again to create quarter slices
- Add chocolate sprinkles over the Strawberry jelly to act as the watermelon seeds.
- For the Raspberry jellies dip the edge of the Lemon rind into the margarita salt.