Brenda's Strawberry Margarita Jello Shooters
Brenda's Strawberry Margarita Jello Shooters

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brenda's strawberry margarita jello shooters. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brenda's Strawberry Margarita Jello Shooters is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Brenda's Strawberry Margarita Jello Shooters is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook brenda's strawberry margarita jello shooters using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Brenda's Strawberry Margarita Jello Shooters:
  1. Take 30 Strawberries
  2. Prepare Margarita Mix
  3. Prepare 1 box Strawberry jello
  4. Get 4 oz tequila
  5. Make ready 2 oz Cointreau
  6. Make ready 1 Salt for garnish
Steps to make Brenda's Strawberry Margarita Jello Shooters:
  1. Strawberry Prep: Cut bottoms of strawberries flat to get them to stand upright.
  2. Make sure not to cut to much as to cause a hole in the bottom.
  3. Use a huller or apple corer to scoop out centers
  4. Pat centers dry. May use mini muffin tins to keep strawberries upright if needed.
  5. Margarita Mix: Boil 1 cup hot water in saucepan, then add jello powder and whisk until completely dissolved.
  6. Combine tequila and Cointreau in cocktail shaker filled with ice. (or put in fridge to chill first)
  7. Add liquor mixture to 1/4 cup cold water and stir to combine
  8. Add cold mixture to hot jello mixture.
  9. Pour final mixture into strawberries and chill overnight.
  10. If you like salt, dip finger in wader or use wet brush to wet edge of strawberries, dip and rotate in salt to rim.
  11. May garnish with lime pieces to finish.

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