Lime sour
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice of 15-20 limes | ||
| 1½ | teaspoon | Salt |
Directions
Strain the juice and add the salt. pour into a clean pint bottle (a half wine bottle is fine), tie on a muslin cover and let stand at room temperature 2 weeks to age. Then cap the bottle or decant into smaller bottles. Keep in a cool place.
Save empty Worcestershire or soy sauce bottles with their plastic shaker caps. They are ideal for Lime Sour and Mushroom Ketchup Note: The authors say that this recipe originally comes from Jean Hewitt's "New York Times Heritage Cookbook." Ordinary limes are acceptable to use, however the recipe is from Key West where wild Key limes are used. This is good for soups (like carrot), casseroles, fish, vinaigrette or mayonnaise. You can mix it with honey for a dressing for fruit salad.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95