Vegan jelly tequila cocktails

Directions

1. Cut the limes in half lengthwise (from the stem to the bottom). Using a sharp paring knife and a spoon, cut and scoop out the flesh, leaving the peel whole. Squeeze the juice from the flesh and set it aside. 
2. Place the lime peel cups, cut side up, into the wells of a regular or mini muffin tin and set aside (TIP: If you do not want to serve in lime peels, feel free to pour into small paper ketchup cups or even divide into four coupes for a fancy dessert cocktail). 
3. Pour the guava nectar into a small saucepan and sprinkle over the agar-agar. Whisk together and place the saucepan over medium heat. Bring the mixture to a simmer to dissolve the agar-agar and remove from the heat. Set aside to cool slightly.
4. Meanwhile, add the mint leaves to a glass measuring cup or a bowl and add two tablespoons of lime juice. Transfer the remaining juice to a container and store it in the fridge for another recipe. 
5. Using a wooden spoon or cocktail muddler, mash the mint leaves and lime juice together until fragrant. Stir in the tequila and orange liquor and set aside.
6. When the guava mixture has cooled slightly, strain the tequila mixture through a fine-mesh sieve into the pot, pressing the mint leaves well to extract the liquid.
7. Transfer the mixture to a measuring cup with a spout and carefully pour into the lime halves. Place in the fridge to set up for four to five hours then cut each lime half into two wedges and serve. Enjoy!