Tequila Slime Shooters

• 1/3 cups Water
• 1/4 cups Sugar
• 1/4 cups Fresh Squeezed Lime Juice
• 2 drops Green Food Coloring
• 2 Tablespoons White Chia Seeds
• 1/2 cups Tequila
• 9 whole Rambutans, For Making Serving Cups

1. Add water and sugar in a small saucepan over medium heat, and swirl until dissolved, about 3-5 minutes. Allow to cool for 5 minutes. Add lime juice, green food coloring and chia seeds. Transfer to a bowl, cover, and refrigerate overnight.
2. Remove from refrigerator. Add tequila, stirring until well incorporated.
3. To make the rambutan cups, take a paring knife and cut through the skin of the rambutan all around, being careful not to cut the flesh of the fruit that lies about 1/8 inch underneath the skin. Remove the fruit, and reserve for another use.
4. Place halves of rambutans on your serving platter, making sure that they're all level. Stir the shooter mixture again, and transfer to a vessel that you can easily pour out of, like a pyrex glass measuring cup (with a spout).
5. Carefully pour the shot mixture in the rambutan halves. Serve to your guests!

water, ubc, ubc, tequila, rambutans

Taken from tastykitchen.com/recipes/holidays/tequila-slime-shooters/ (may not work)