Saturday, November 11, 2017

Home made Lime Extract

A few years ago a friend gave me some Limes.
Rangpur Limes
These weren't ordinary limes, no, they were some of the most incredibly flavorful limes I'd ever tasted.  They're called Rangpur Limes.   They're the orange fleshed fruit here, alongside a lemon and a lime here for comparison.   The lemon was from my Meyer Lemon tree, the other lime was from a store.
Rangpur lime, Lemon and regular lime

I said before that the juice from these were industrial strength, and I meant it.
Lucky me, my friend shares some limes every year with me and this year was no exception.  I'm giggling at all the Gin and Tonics I can enjoy with the juice I squeezed and froze.  I can also use the juice in many other recipes as well.
But honestly, they go so well in a G &T.
I really hate wasting any part of the fruit so not only do I zest the limes and freeze the zest, I also decided this year I'd make some Lime Extract so I can use it in my Candied Ginger and Lime cookies.  (You can also freeze the whole limes as well, but I have limited freezer space so I have to consolidate the limes as much as possible.)
My kitchen smelled so good as I was doing this.
It's so simple you don't really need a recipe, just a little time and effort.
Zest some limes.  I had a few...  place the zest into a clean jar.  I used a small mason jar.  
Rangpur Limes being zested
After you've zested all the limes, you can then cut them in half and juice them so you can freeze the juice.  A few years back I learned it was a lot easier to zest the limes whole, before trying to juice them.
Pour about a half cup of neutral vodka over the lime zest, place a lid on it, and into the cupboard for a couple of weeks.
Home Made Lime Extract

You can strain out the zest when you use the extract, or let some of the zest play with whatever you're making.
Just as soon as it's ready,  I'm going use some to make some more of my Candied Ginger and Lime Cookies.  They go so well with a cuppa in the afternoon.  

And, you happen to strain out the zest, keep it, put it back in the jar and add a little bit more vodka if you like.  It's all good.

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. 

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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