I made lime marmalade some weeks back. My cutting hand is still a little numb. Worth it, however. Mmmm, lime-alade. So good it is. Although it depends entirely on the quality of the limes I would say.
The recipe said to pick fruit with relatively blemish-free skin that felt heavy for their size, and to soak them in warm water for a couple of hours before cooking them. I guess to soften those rinds right up so they are melt-in-the-mouth rather than chewing-your-own-boots kind of a texture.
All in all, my lime-alade was a great success! It feels nice to get things right.
No comments:
Post a Comment