LIME PEEL HALVES IN SYRUP

20 large
1 1/2 lbs. sugar
A pinch of bicarbonate

Grate the limes very lightly and wash them to take the edge off their bitter taste. Slice each fruit in half and remove all of the pulp. In a pan, cover the limes with water, add a pinch of bicarbonate and boil for 15 minutes. Drain and place in 1 quart of water with the sugar. Simmer until the fruit shells look glazed.

LIME PARFAIT

5 egg whites
1 1/2 cups sugar
1/2 cup lime juice
Grated peel of 1 lime
3 envelopes unflavored gelatine
1/2 cup water

Soak the gelatine in 1/4 cup of cold water and then dissolve it in 1/4 cup of very hot water. Beat the egg whites until stiff. Continue to beat and slowly add the sugar, lime juice and lime peel. Mix in the gelatine. Place in the refrigerator. When the mixture begins to set, remove from the refrigerator, blend and then spread evenly in a lightly oiled pan. Leave until it sets.

FOUR LEMONADES

LIGHT

Peel of three limes
1 quart fresh water
3 cups sugar
Juice of 3 limes

Boil the water and leave the peel en it for 3 minutes. Strain and add the sugar and the lime juice, then bring to a boil to dissolve the sugar. Allow to cool and place in the refrigerator.

ROSE

Rose petals
1 quart fresh water
Sugar to taste
Juice of 3 limes

Place a handful of rose petals in the bottom of a recipient and pour 1 quart of boiling water over them, leave for 1 hour to macerate. Strain, then add the lime juice and sugar.

WITH PEEL

2 limes
1 quart fresh water
Sugar to taste
3 ice cubes

Cut off the tops and bottoms of the limes, then slice them and remove the seeds. Blend the fruit with the water, sugar and ice.

CREME

1 bottle of ice cold milk
Sugar to taste
1/2 cup of lime juice
Grated peel of 1 lime

Blend the milk with the sugar, then add the lime juice and blend again. Serve in cups over crushed ice and garnish with grated lime peel.


These recipes are taken from the book "Delicious Tropical Fruits" from Liliana Vargas.