Prep 5 mins
Cook 20 mins
Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.
- Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
- In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
- Drain & spread out on a cooling rack to dry for at least 1 hour.
- Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
- Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.
I registered to make this comment.<br/>First of all, I have done many citrus rhind recipes and this was very easy.<br/>Just wanted to let you know I used Key Limes and added White Tequila (3 shots) and<br/>Agave Nectar (2 tbsp). I used my dehydrator to drie them and the came out wonderful. <br/>Thanx for the inspiration
Easy recipe. The rinds came out a bit leathery, but they were hard before they were candied, as well. I'll make sure to get a different kind of lime next time. Also, a lot of the flavor leeched out in the blanching process. Next time I plan to substitute my favorite limeade for the water in the candying stage, to give an extra burst of lime flavor.
Thanks for posting.