We serve our remake of the Mojito—a Cuban cocktail—in lime bowls, but Martini glasses would also look sleek.
Jelly and lime bowls can be chilled, separately, up to 24 hours.
Recipe information
Total Time
8 1/4 hr
Ingredients
Preparation
Step 1
Line the bottom and sides of an oiled 8-inch square glass baking dish with a piece of plastic wrap, smoothing out wrinkles.
Step 2
Sprinkle gelatin over 3/4 cup water in a 2-quart saucepan and let stand 1 minute to soften.
Step 3
Heat mixture over low heat, stirring occasionally, until gelatin is dissolved.
Step 4
Stir in rum, sugar, and mint, then simmer, stirring occasionally, 5 minutes. Remove from heat and let stand, uncovered, while mint steeps, 20 minutes.
Step 5
Stir in lime juice and remaining cup water, then pour through a fine sieve into baking dish and chill, covered, until firm, at least 8 hours.
Step 6
While jelly is chilling, halve limes lengthwise and scoop out all flesh, reserving it for another use. Chill lime bowls, wrapped in plastic wrap.
Step 7
Place a cutting board over baking dish and invert jelly onto board. Peel off plastic wrap and cut jelly into 1/2-inch cubes. Spoon into lime bowls.
