Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
THE BERRIES
confit zest of 2 limes
[Carefully peel the citrus with a paring knife, being very careful to avoid paring into the pith - you only want the zest. This is where a very sharp knife is a must. Now, if necessary,
Shave off excess pith (the white stuff - it's bitter) to get as close to the 'skin' of the lime as possible and
Cut the zest into very thin strips]
Add the zest strips and reduce the heat to a simmer and cook gently to reduce the syrup. You are "candying" the zest
Decant from the saucepan to a cool metal bowl and put the bowl in the freezer witha cool pack to lower the liquid temperature - cool completely and then strain and discard the liquid
Your zest strips should be 'independent' and will mix well with the macerated berries
[or so ends the original (my modified) recipe. My friend, Michelle M, reminded me to mention that the simple syrup in which the limes are candied, may go on to further serve the kitchen. I will slice lemons very thin, candy them in the lime-infused syrup, and then use the candied lemons to top a strawberry tart, for instance, or as a simple syrup in a summer drink. Recycle...
Suggestions?