12 to 18 limes and/or lemons
1 large box lime jello ( or 2 small boxes)
2 cups water
1 1/2 cups tequila
1/2 cup triple sec or Contreau
Cut limes and lemons in half lengthwise.
Using a spoon or a grape fruit knife, remove pulp from fruit. (Squeeze juices from pulp and reserve for another use.) Arrange hollowed out fruit halves on baking sheet or tray.
Bring water to a boil. Add boiling water to jello in a large measuring cup; stir until jello mix is completely dissolve. Add tequila and triple sec.
Pour into prepared lemon and and lime halves.
Refrigerate for 4 hours or overnight. Slice into wedges and serve.
If you don’t want to take the time to hollow out all of the lemons and limes, these taste just as good in traditional jello shot cups :).
