Candied Key Limes and Lime Syrup 36.000

Jonathan Ernst for The Washington Post

Dec 16, 2009

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 lemon grass (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.

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Recipe Source

From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.

Tested by Jason Wilson.

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