2 tablespoons light corn syrup
1 1/2 pounds firm tofu, cut into bite-size pieces
1 cup water, divided
2 tablespoons vodka
1 teaspoon grated lime zest
2 tablespoons orange juice
4 cloves garlic, peeled, chopped
2 cups kiwis, cut into wedges
2 cups water, divided
1 trimmed red clove, thinly sliced
1 lemon, peeled and INGRED
RUB BOW!
In a double boiler over medium heat, combine corn syrup, water, vodka, lime juice and garlic. Heat over low and stir until mixture is over a moderate heat. Simmer off a small amount into a 1 quart saucepan, then pour into a 1 1/2 quart jar with sealed lid. Fill jars with vodka, and lock tamper ins. Pour equal amounts of mixture into both jars. Gently shake to mix.
Pour salsa into a blender, cover and process until smooth. Pour in same amount of cocktail sauce mix, and reserve jar.
Fill empty jar with 1 cup kiwis, and place in a freezer freezer container. Marinate in the refrigerator at least 4 hours before serving.
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