Kalamansi Gulaman Shooters

Serves 10-15

4 teaspoon gulaman powder

1 cup water

2 cups fresh calamansi juice

2 cups sugar

1 cup silver tequila or vodka

Sea salt

In a medium saucepan, mix the gulaman powder and water and let it simmer for 10 minutes. Add a cup of calamansi juice and all the sugar to the pan. Simmer this then reduce the heat and simmer for 5 minutes, whisking continuously using a wooden spatula and making sure that sugar is melted.

Turn off the heat, and then pour the contents into a separate dish. Add the rest of the calamansi juice to the dish and continue to whisk. Put the dish over an ice bath and continue whisking briskly until mixture cools down.  

When the juice mixture has cooled down, you can add the tequila. This mixture will start setting up and harden, but keep on whisking briskly to make sure tequila is blended.

Pour the mixture into a cake pan with a plastic sheet.

Let the mixture to harden at room temperature about 10 minutes. You can also put the hardened gulaman into the fridge, but once hardened, it will never melt in room temperature.

Once you are ready to serve, pull the gulaman out of the baking pan by pulling the plastic wrap. Dice the gulaman on your preferred size and serve on a large dish.