Ingredients:
1 3/4 cups sangria
1 1/2 cups limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish
1 3/4 cups sangria
1 1/2 cups limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish
Directions:
Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.
Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.
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