Cooking & Baking
Related: About this forumAnyone have ideas about what to do with an excessive quantity of limes?
Besides cocktails and other boozy options? I'd prefer to survive. I'm talking like several hundred limes (Bearss, specifically). My tree has gone absolutely nuts this year.
Obviously lots of things use a lime wedge or slice or squeeze. But what about recipes which use more than that?
I've seen recipes for lime marmalade and lime jelly, but I don't think I've ever had either. Has anyone tried them?
Limeade, lime curd (for lime pies), lime sorbet... Candied lime or candied lime peel?
Response to RockRaven (Original post)
spooky3 This message was self-deleted by its author.
DBoon
(22,366 posts)otherwise, "squeeze and freeze" the juice for later
Once when we had an abundance of lemons, we made lemon ice cream. Lime ice cream would be just as tasty.
brewens
(13,583 posts)great. Make up a bunch of the filling for those.
Fresh_Start
(11,330 posts)Nt
dweller
(23,632 posts)✌🏼
Sanity Claws
(21,848 posts)have you thought about substituting lime for whatever you currently use lemon for? Use on fish? Marinate chicken?
Whatever you can't use, think about donating them to a local food bank or soup kitchen.
blm
(113,059 posts)Its mr blms favorite soup.
RockRaven
(14,966 posts)blm
(113,059 posts)Kali
(55,008 posts)cocktails, pies, sorbet!!!
griffi94
(3,733 posts)key lime pie.
magicarpet
(14,150 posts)This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.
https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/
CentralMass
(15,265 posts)The Polack MSgt
(13,188 posts)My wife thin slices citrus, coats them in sugar and stacks them in a jar
she does 3 layers of citrus slices then either some mint or Thai basil leaves.
Everything in the jar needs to be well coated in cane sugar.
If you are using the basil, sprinkle pink pepper corns into the jar each time you put in a basil layer.
That's it, ready in a 3 or 4 days but amazing if you wait a week to 10 days.
You will try to figure out how to shoehorn this into other recipes
RockRaven
(14,966 posts)dem in texas
(2,674 posts)Used to live in Alaska and we'd pick what were called low-bush cranberries, same as lingonberries, made preserves in a similar way, used the berries and sugar but no herbs.
midnight and lulu
(17 posts)or lime pickles?
RockRaven
(14,966 posts)Blue Owl
(50,361 posts)n/t
dem in texas
(2,674 posts)My favorite drink
BigmanPigman
(51,590 posts)You can even put it in ice cube trays first, then once frozen stick them in a bag and toss into freezer to use all year long on drinks and recipes. My mom does this with her zillion lemons.
Atticus
(15,124 posts)CentralMass
(15,265 posts)liberalla
(9,247 posts)so fresh and yummy!
CanonRay
(14,101 posts)rainin
(3,011 posts)procon
(15,805 posts)So many uses in recipes, and you'll be glad to have a supply of lime juice this winter.
BunnyMcGee
(463 posts)lastlib
(23,226 posts)Retrograde
(10,136 posts)I put out a box full of lemons by the sidewalk with a sign saying "Free Lemons". I've found that putting out plastic bags helps them disappear.
I love limes - especially limeade - but even I have my citrus limits.
TygrBright
(20,759 posts)Wawannabe
(5,657 posts)Shrimp. Civiche