{"id":24830,"date":"2012-05-06T18:31:02","date_gmt":"2012-05-06T22:31:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24830"},"modified":"2012-05-06T18:31:02","modified_gmt":"2012-05-06T22:31:02","slug":"strawberry-margarita-jelly-shots%e8%8b%ba%e3%83%9e%e3%83%ab%e3%82%ac%e3%83%aa%e3%83%bc%e3%82%bf%e3%83%bb%e3%82%bc%e3%83%aa%e3%83%bc%e3%82%b7%e3%83%a7%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24830&lang=en","title":{"rendered":"Strawberry Margarita Jelly Shots<br>\u82fa\u30de\u30eb\u30ac\u30ea\u30fc\u30bf\u30fb\u30bc\u30ea\u30fc\u30b7\u30e7\u30c3\u30c8"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/41.jpg\" rel=\"lightbox[24830]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-24831 aligncenter\" title=\"41\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/41.jpg\" alt=\"\" width=\"411\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/41.jpg 411w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/41-321x450.jpg 321w\" sizes=\"auto, (max-width: 411px) 100vw, 411px\" \/><\/a><\/p>\n<p><strong>Strawberry Margarita Jelly Shots<\/strong><br \/>\n<em>May 6, 2012<\/em><\/p>\n<p>This is a delicious and fun idea for spring\/summer parties. The strawberry margarita was made with strawberries, tequila, fresh lime juice, sugar, and water. It was made into jelly with gelatin and cut into small pieces. With the strawberries you cut off the both ends and make a small hole inside to put the margarita jelly in. I love the jewelry-like look of the jelly. The soft pink color is very pretty, too.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/42.jpg\" rel=\"lightbox[24830]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-24834 aligncenter\" title=\"42\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/42.jpg\" alt=\"\" width=\"410\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/42.jpg 410w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/42-320x450.jpg 320w\" sizes=\"auto, (max-width: 410px) 100vw, 410px\" \/><\/a><\/p>\n<p><strong>\u82fa\u30de\u30eb\u30ac\u30ea\u30fc\u30bf\u30fb\u30bc\u30ea\u30fc\u30b7\u30e7\u30c3\u30c8<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff12\u5e74\uff15\u6708\uff16\u65e5<\/em><\/p>\n<p>\u82fa\u5473\u306e\u30de\u30eb\u30ac\u30ea\u30fc\u30bf\uff08\u30ab\u30af\u30c6\u30eb\uff09\u3067\u4f5c\u3063\u305f\u30bc\u30ea\u30fc\u3092\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u82fa\u306b\u5165\u308c\u305f\u82fa\u30de\u30eb\u30ac\u30ea\u30fc\u30bf\u30fb\u30bc\u30ea\u30fc\u30b7\u30e7\u30c3\u30c8\u3002<\/p>\n<p>\u4e00\u53e3\u3067\u3001\u3071\u304f\u3063\u3001\u3064\u308b\u3063\u3068\u3001\u3069\u3046\u305e\uff01<\/p>\n<p>\u82fa\u30de\u30eb\u30ac\u30ea\u30fc\u30bf\u304c\u672c\u5f53\u306b\u7f8e\u5473\u3057\u3044\u3002<\/p>\n<p>\u6750\u6599\u306f\u3001\u82fa\u3001\u30c6\u30ad\u30fc\u30e9\u3001\u30e9\u30a4\u30e0\u679c\u6c41\u3001\u7802\u7cd6\u3001\u6c34\u3002<\/p>\n<p>\u706b\u306b\u304b\u3051\u3066\u3001\u8272\u3068\u98a8\u5473\u304c\u51fa\u305f\u3089\u82fa\u306f\u53d6\u308a\u51fa\u3057\u3001\u30bc\u30e9\u30c1\u30f3\u3092\u5165\u308c\u3066\u56fa\u3081\u308b\u3002<\/p>\n<p>\u307b\u3093\u306e\u308a\u30d4\u30f3\u30af\u8272\u306b\u4ed5\u4e0a\u304c\u308b\u306e\uff5e\u3002<\/p>\n<p>\u3053\u308c\u3092\u5c0f\u3055\u304f\u5207\u308b\u3068\u3001\u5b9d\u77f3\u306e\u3088\u3046\u306b\u30ad\u30e9\u30ad\u30e9\u3068\u306a\u308b\u3088\u3002<\/p>\n<p>\u5973\u5b50\u30d1\u30fc\u30c6\u30a3\u30fc\u306e\u3001\u30a6\u30a7\u30eb\u30ab\u30e0\u30c9\u30ea\u30f3\u30af\u306b\u3001\u3044\u304b\u304c\u3067\u3057\u3087\u3046\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/40.jpg\" rel=\"lightbox[24830]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-24833 aligncenter\" title=\"40\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/40.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/40.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/40-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.attic66.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.attic66.com\/badges\/attic66-small-noborder.jpg\" alt=\"\" border=\"0\" \/><\/a>\u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/10.jpg\" rel=\"lightbox[24830]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-24849 aligncenter\" title=\"10\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/10.jpg\" alt=\"\" width=\"144\" height=\"144\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/10.jpg 573w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/10-150x150.jpg 150w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/05\/10-447x450.jpg 447w\" sizes=\"auto, (max-width: 144px) 100vw, 144px\" \/><\/a><br \/>\n\u65b0\u5546\u54c1\u3044\u308d\u3044\u308d\u5165\u8377\u3057\u3066\u307e\uff5e\u3059\u3002\u6700\u8fd1\u5165\u8377\u3057\u305f\u3053\u308c\u3001\u4f55\u304b\u5206\u304b\u308a\u307e\u3059\u304b\uff1f\u6c17\u306b\u306a\u308b\u65b9\u306f\u3001<a href=\"http:\/\/www.attic66.com\/kitchen\/-32.html\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3078\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/afterhours.attic66.com\/\" target=\"_blank\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry Margarita Jelly Shots May 6, 2012 This is a delicious and fun idea for spring\/summer parties. The strawberry margarita was made with strawberries, tequila, fresh lime juice, sugar, and water. It was made into jelly with gelatin and cut into small pieces. With the strawberries you cut off the both ends and make a [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-24830","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24830"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24830\/revisions"}],"predecessor-version":[{"id":24853,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24830\/revisions\/24853"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}