Ingredients
- 4 teaspoons unflavored gelatin (less than 2 full envelopes)
- 3/4 cups water
- 3/4 cup amber rum
- 1/2 cup sugar
- 1/2 cup fresh mint
- 6 tablespoons fresh lime juice
- 6 limes (optional)
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.
Sprinkle gelatin over 3/4 cup water in a 2-quart saucepan and let stand 1 minute to soften.
Heat mixture over low heat, stirring occasionally, until gelatin is dissolved.
Stir in rum, sugar, and mint, then simmer, stirring occasionally, 5 minutes. Remove from heat and let stand, uncovered, while mint steeps, 20 minutes.
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.
While jelly is chilling, halve limes lengthwise and scoop out all flesh, reserving it for another use. Chill lime bowls, wrapped in plastic wrap.
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.