Candied Key limes are a festive, decorative garnish you can use for any cocktail that you'd normally garnish with a citrus wedge. Save the syrup: It's basically your own homemade version of Rose's Lime Juice.
Make Ahead: The lime wheels in their syrup need to be refrigerated overnight. The syrup itself can be refrigerated for up to 1 month, and the candied lime wheels can be refrigerated in the syrup for for up to 1 month.
Servings: 36 candied Key lime slices and about 4 cups of syrup
- 8 ounces Key limes, cut into thin wheels (seeds discarded; about 6 slices per lime)
- 1 quart warm water
- 1/2 quart sugar
- 1 stalk lemongrass (tough outer layers discarded), smashed, then coarsely chopped
Combine the water and sugar in a large saucepan over medium-high heat, stirring to dissolve the sugar. Add the lime wheels (in batches if necessary) and lemon grass; reduce the heat to medium and cook for 5 minutes (barely bubbling). Remove from the heat.
Transfer the lime wheels and their syrup to a container and refrigerate overnight. The fruit will become candied.
For future storage, transfer the lime wheels to a separate container. Strain the syrup through a fine-mesh strainer, discarding the lemon grass. Refrigerate both containers as described in the headnote.
From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.
Tested by Jason Wilson.
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