More About This Recipe
This recipe brings back such fun memories!
It was one of three created for a wonderful local magazine last spring, and this little article led to a lot of really nice things for my blog, Jelly Shot Test Kitchen. Not the least of which was JSTK’s relationship with Tablespoon.com! A Betty Crocker blogger saw the Ocean Margarita recipe, cooked up a batch, and a few weeks and a conference call later, a wonderful friendship was born. Sigh . . . isn’t life just a big fantastic set of coincidences sometimes?
But, on to the recipe. So, one might ask, why Roses lime juice? Why not fresh lime or limeade or something of that nature? The answer, my dears, involves presentation. A topic near and dear to my heart. Lime juice, while tangy delicious, is a bit murky, and kind of yellow-ish to boot. Roses prepared lime juice is crystal clear – which allows for a wonderfully transparent, eye-catching Caribbean blue jelly shot. (Can you tell I’m angling for a little vacay?)
As you’ll see, the recipe comes together in a snap. My only tip for you is regarding the garnish. The large crystal sugar is gorgeous and great fun as it adds to the mouth-feel of the jelly shot, like the salted rim of a real margarita. However, don’t be tempted to apply in advance – it melts so quickly! Either dip immediately (and I do mean immediately) before serving, or (even better) serve a small bowl of large crystal sugar alongside the jelly shots for self service dipping.