Pink Lime Recipes

21 BEST WAYS TO COOK WITH LIMES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lime recipe in 30 minutes or less!

PINK LIME

Steps:

• Shake all ingredients over ice and add a splash of Sprite or club soda. Garnish with a lime and cherry.

LIME PICKLE

Steps:

• Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
• Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
• Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
• Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
• Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
• Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

PINK PEPPERCORN & LIME BUTTER

Steps:

• Beat the butter with an electric whisk until pale and fluffy. Finely grind the pink peppercorns using a pestle and mortar. Stir into the butter with the lime zest and a pinch of salt, if you like, then whip in the lime juice. Spoon into a dish or shape using a waxed wrap or parchment and chill until needed. Will keep for one week. Serve with white fish.

PINK LIME

Steps:

• Shake all ingredients over ice. Add a splash of Sprite or club soda. Garnish with a lime and cherry. Enjoy!
• You can multiply this easily-just use 1 part sweetened lime juice, 1 part grenadine, 1/2 part simple syrup, and 3 parts water.