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Ingredient of the week: Limes

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30 SEPTEMBER 2008

 Zingy green, large and pocked or small and knobbly, the lime has many culinary incarnations. Use the juice to make a palate-cleansing sorbet with mint and a splash of vodka. The zest will give subtle citrus notes to a moist almond cake, while a splash of lime juice mixed with icing sugar makes for an incredible icing. Use it to freshen up your cocktails - muddled with brown sugar and spearmint in a mojito, or in its more ferocious cousin, the Caipirinha. It is at it's best mixed with fish sauce, sugar and chilli flakes to dress Laab Gai, a traditional fiery Thai salad.




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