CUCUMBER MARGARITA JELLY SHOTS

WHAT’S IN IT

1 cup Mi CAMPO Blanco
1 Cucumber
2 cups Margarita Mix
3 T Unflavored Gelatin (3 Envelopes)
¼ cup Triple Sec
¼ cup Fresh Lime Juice

HOW TO MAKE IT

Start in advance by infusing Mi CAMPO with fresh cucumber. Combine ½ cup diced cucumber with Mi CAMPO Blanco and set aside to infuse. Let sit for 24 hours for best results.  

To prepare, add margarita mix to a small saucepan. Sprinkle with gelatin and let sit for five minutes to allow the gelatine to bloom. Place pan over medium heat and slowly bring to a simmer, stirring constantly until gelatin is dissolved. Remove from heat. Strain the cucumber-infused Mi CAMPO into the gelatine mixture, discarding the cucumber pieces. Add triple sec and lime juice and stir to combine. Prepare an 8x8 square pan by spraying lightly with cooking oil, and wipe out excess oil with a paper towel. Pour into the pan and chill until set, approximately 4 hours. When ready to serve, remove from the pan by placing it briefly in a warm water bath and invert on a cutting board. Cut into servings, and serve. Garnish each with a small slice of cucumber and pinch of margarita salt if desired.