Ahh, limes. Near my apartment, there’s a shop selling a bag of 6 organic limes for around $2. Even with buying 1 or 2 bags per week, I still find myself running to get more.
Limeade, sour mix, salad dressings, flavoring simple syrups, lentil salad, salmon, stir fries, marinades, nachos, mixed with sour cream, added to pretty much any recipe—I seem to go through at least a dozen a week. And certainly fresh squeezed lime juice is an essential for many drinks like margaritas and kamikazes (just say no to store-bought mixes!)
You may have noticed my tendency to disapprove of waste. So, you can possibly imagine my repeated dismay form looking at the husked remains for a dozen juiced limes in the trash. Enter this ingenious infusion, which uses basically biproducts to create a very refreshing mixer. One of the easiest infusions, it also creates a spirit very similar to a lime-flavored unsweetened tonic.
- At least 3 limes, preferably organic and washed well
- Juice the limes as usual and use the juice however you like (note: it’s best not to store fresh squeezed lime juice for more than a couple days). If you use a juicer like I do, don’t overdo it–leave a bit of the pulp with the peel.
- Fill a jar with the lime peels and any lefover pulp. Just barely cover with vodka. Give it a shake and store in a cool, dark place for 5 days.
- Pour through a metal strainer and store in a cool, dark place. Will keep at least 6 months.
Note: Also works with rum or gin, but the end result is a bit less versatile. In the end, you are essentially making your spirit very tart and noticably bitter (pleasantly so if you are a gin&tonic fan).
How to use:
- With soda water (will taste like a much less sweet, extra-limey vodka tonic). Add a bit of lime simple syrup or cranberry juice to sweeten it up a touch, if desired.
- With almost any soda (cola, gingerale, etc.)
- With cranberry juice
- In kamikazes
- In mai tais
- Blended with fresh, light infusions, such as cucumber.
Other than mixing it with soda, I haven’t played around with this much even though I think I have made more of this infusion than any other. Anyone have some thoughts?