Combine Jelly mix with 1 cup hot water and stir 2 minutes to completely dissolve

Stir tequila and cointreau into the Jelly mixture.

Put aside to cool while your prepare the strawberries.

Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top.

Using a spoon or melon baller, carefully scoop out the insides of the strawberries.

Zest lime into a plate of sugar.

Slice lime into thin rounds, then cut into small wedges. You may also want to cut a small chunk through the center of each wedges flesh so they can balance on the tip of the strawberry.

Wet the sides of the solidified Jelly shot with lime or water, roll in your sugar-lime zest, and garnish with lime wedge.

Using a container with a spout or a syringe, pour Jelly/booze mixture into strawberry cups. Fill them up as much as possible, because Jelly shrinks when it solidifies.

Refrigerate four hours or until firm.