Spicy margarita jellies
Prep
20 mins
Cook
5 mins
Servings
4
Difficulty
Medium
These spicy margarita jellies are my go to when I want to impress guests without spending hours in the kitchen. Made with fresh lime juice, which is packed with vitamin C to boost immunity, they're ready in just twenty five minutes from start to finish. The beauty of this recipe is its simplicity and minimal ingredients, making it budget friendly and perfect for a last minute dinner party. Each wobbling cube delivers that signature margarita kick with a subtle chilli heat that keeps people coming back for more.
Ella x
Ingredients
- 60 mlslime(juice (from 3-4 limes))
- 80 mlstequila
- 50 mlstriple sec(or Cointreau)
- 80 gramscaster sugar
- ½ tspagar agar(Agar-Agar Powder)
- 1 tspfine sea salt
- 1 tspmild chilli powder
- ½ tspcaster sugar
- 1unwaxed lime(zest of ½, ½ cut into thin half-moon slices)
Detail level
Instructions
- 1
To make the jelly base, in a pan, whisk together the lime juice, 40ml water, 30ml tequila, 25ml triple sec (or Cointreau) and 60g sugar. In a bowl, whisk together the remaining 20g sugar and the agar-agar powder until combined. Set the pan over a low-medium heat and, when warm to the touch, whisk in the agar-agar and sugar mixture. Bring to the boil, stirring constantly, then lower the heat and simmer for 2 minutes to fully activate the agar-agar.
- 2
Remove from the heat and let the mixture cool slightly for about 1 minute, then whisk in the remaining 50ml tequila and 25ml triple sec. This helps to keep the flavour fresh and the alcohol intact. Carefully pour the liquid into 4 small glasses, then put in the fridge for about 2 hours, to set completely.
- 3
Meanwhile, in a bowl, mix together all the spicy salt ingredients apart from the lime slices. Once the jellies are firm, dip ½ of each lime slice in the mixture. Rest a slice on the edge of each glass, then dust the top of the jellies in spicy salt, if liked.
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