Margarita Shot Blox

In a large sauce pan over medium heat, dissolve 3/4 cup sugar in 1 cup water. When sugar is dissolved, remove from heat and add 2 cups of fresh lime juice and 8 envelopes of gelatin. Whisk until gelatin is completely dissolved.

In a large bowl, combine lime juice/gelatin mixture, triple sec, and tequila. Do this in a bowl and not in the hot pan so the alcohol does not start to burn off and speed up the cooling process.

Pour equal amounts into two 8×8 pans that have been lightly coated with a cooking spray.

Refrigerate at least 4 hours or until completely firm.

To remove from pan, use an off-set spatula or butter knife to loosen from the sides, and then invert over a cutting board. You might need to slide the spatula blade under the gelatin while inverted to help it out of the pan.

Cut each square into 16 equally sized blocks, giving you 32 blocks total. Serve cold, with lime zest sprinkled over the tops and margarita salt on the perimeter of the plate.