1 (6-oz.) package fresh strawberry’s
3 large sprigs fresh mint (about 25 mint leaves)
2⁄3 cup bourbon
2⁄3 cup cranberry juice cocktail
1⁄3 cup limeade concentrate, thawed and strained to remove solids
1⁄3 cup water
3 envelopes Knox gelatin
2 tsp. agave nectar or simple syrup, if desired
1/4 cup granulated sugar
prep strawberrys cutting tops and bottoms so they can stand and with a tea spoon scoop out centers dipping top of hallowed out in sugar place strawberrys on a sheet pan set in fridge
Muddle tops and trimings of strawberrys and mint leaves in small bowl. Stir in bourbon and set aside.
Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat.
Strain the raspberry-bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired.
Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.
To serve, cut into desired shapes or unmolde. Garnish with slivers of fresh lime slice
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