Lime Syrup Recipes

LIME SYRUP

Steps:

• Stir together sugar, water, and a pinch of salt in a small saucepan and simmer, uncovered, stirring occasionally, until syrup has thickened slightly, 5 to 8 minutes. Transfer to a glass measure and chill, uncovered, until cool, then stir in lime juice and food coloring.

LIME SIMPLE SYRUP FOR SUMMER MARGARITAS

Steps:

• In a small saucepan, combine sugar, water, and lime juice. Place over medium-high heat and bring to a simmer, stirring constantly, until sugar is dissolved. Remove from heat and let cool. Store in an airtight container, refrigerated, until ready to use, up to 1 week.

BASIL LIME SYRUP

Steps:

• Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
• Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

LEMON LIME SYRUP FOR SODASTREAM

Steps:

• Slice limes and lemons into thin slices, discarding pith ends.
• Mix sliced fruit, sugar, and water in sauce pan.
• Bring to a boil and then boil gently for 5 minutes, stirring occasionally.
• Remove from heat and let cool.
• Strain into container for storage.
• Mix 1/2 Cup syrup with 1 Liter of carbonated water.

LIME SYRUP

Steps:

• In a medium saucepan, combine all ingredients with 2 cups water. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Set syrup aside until cool.
• Pass syrup through a fine sieve. Discard solids, and set syrup aside until ready to use.

LEMON-LIME SYRUP

Steps:

• Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.