Lime Syrup

As I wrote in a previous post I was given some wonderful limes by a friend.  Picked by her, out of her garden, how cool is that?   At any rate I made some Lime Curd and piped that into some tartlets for Boat Club, but I didn’t stop with the Lime Curd, I decided to have some fun.  I’ve had candied lemon slices in the past and thought it might be fun to try making some candied lime slices.

In the spirit of being adventuresome, I didn’t even google how to do this.  I just dumped a cup of sugar and a half cup of water into a saucepan, let it come to a boil, then added two sliced limes.  Very thinly sliced.  Well, as thin as I could make them, I should have gotten them a little thinner but my knife needed sharpening and my sharpener wasn’t working very well.  Sigh.




So there I am, the lime slices were bubbling along nicely, and became translucent so I took them out, and drained them on a baking sheet.   Then I went into my office and googled what to do next.   Nothing like looking stuff up after the fact.   At any rate, I found out I had to place the slices on some granulated sugar and then let them dry.    Along the way I taste tested a couple and found out I didn’t like them at all.  They were too bitter for my taste, so I dumped them.   Yes, I know, wasteful, but not really, if it’s something you know you won’t use or consume or just plain don’t like, why keep it?  But the syrup that the slices cooked in, well let me just say this.   It tasted soooooo good mixed in with some Sauza Tequila.   So the syrup stayed.  It’s now residing in my fridge waiting to jump into a nice glass of Tequila.   There is still a little bitterness from the lime peel, but that actually complements the tequila.

So if you have a couple of limes hanging out in your house and you don’t know what to do with them, try making some lime syrup.

1 cups sugar
1/2 cup water
2 sliced limes, sliced very thinly.  (use more if you like)

Combine water and sugar and let it come to a boil and cook it for just a couple of minutes, then add the sliced limes and cook an additional 10 minutes or so, until the slices of lime become translucent.   Remove the lime slices, and let the sugar syrup cool for a couple of minutes, then strain it into a jar and keep in the refrigerator and use it in margarita’s, or maybe in some whipped cream for flavoring, or anywhere you want a punch of lime flavor. I know I’m going to experiment a little.


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