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Ingredientes
Direcciones
- Cut the limes into a non reactive pan with a generous 2l of water.
- Bring up to the boil the simmer gently for an hour or possibly till the rinds of the limes are soft.
- Spoon into a jelly bag or possibly cloth and leave to strain into a large bowl for at least 12 hrs.
- Throw away the pulp in the bag and measure the juice.
- Weigh out 450g sugar for each 600ml juice and put juice and sugar into the preserving pan.
- Heat gently stirring constantly till the sugar has dissolved.
- Bring up to the boil and boil rapidly for 10-15 min till setting point is reached.
- Stir in the Pernod.
- Remove any scum with a slotted spoon then pot and cover in the usual way
- Makes two 450g jars
- If you want to double the quantity you only need to increase the water to 3.5l
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 2 servings | |
| Calories 126 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 428mg | 12% |
| Total Carbs 44.27g | 12% |
| Dietary Fiber 11.8g | 39% |
| Sugars 7.1g | 5% |
| Protein 2.94g | 5% |
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