Best 20 Lime Syrup Recipes

FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP

Steps:

• Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.

LEMON LIME SYRUP FOR SODASTREAM

Steps:

• Slice limes and lemons into thin slices, discarding pith ends.
• Mix sliced fruit, sugar, and water in sauce pan.
• Bring to a boil and then boil gently for 5 minutes, stirring occasionally.
• Remove from heat and let cool.
• Strain into container for storage.
• Mix 1/2 Cup syrup with 1 Liter of carbonated water.

WHITE TEA AND RUM COCKTAIL WITH HONEY-LIME SYRUP

Steps:

• For the honey-lime syrup: Bring the honey, lime peel and 1 cup water to a boil in a small saucepan; cook until reduced slightly. Transfer the syrup to a container with a lid and refrigerate until cold, about 30 minutes. Remove the peel before using. (Makes about 1 1/3 cups; cover and refrigerate extra syrup for up to 1 week.)
• For the white tea and rum cocktail: Combine the tea, rum, lime juice, 1/2 ounce of the honey-lime syrup and some ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into a martini glass and serve straight-up. Float a lime slice on top.

WATERMELON AND CANTALOUPE WEDGES WITH LIME-MINT SYRUP

Steps:

• In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)
• In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)
• As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

LEMON-LIME SYRUP

Steps:

• Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.

EXOTIC LIME SYRUP FOR FRESH FRUIT SALAD

Steps:

• Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

TEQUILA LIME SYRUP FOR FRUIT SALAD

Steps:

• Carefully wash the mint leaves removing any bruised leaves or stems.
• Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
• Add the tequila and continue to simmer an additional 5 minutes.
• Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
• Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

BASIL LIME SYRUP

Steps:

• Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
• Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

LIME SIMPLE SYRUP FOR SUMMER MARGARITAS

Steps:

• In a small saucepan, combine sugar, water, and lime juice. Place over medium-high heat and bring to a simmer, stirring constantly, until sugar is dissolved. Remove from heat and let cool. Store in an airtight container, refrigerated, until ready to use, up to 1 week.

ROASTED SWEET POTATOES WITH LIME SYRUP AND CHIVES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
• While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

MELON WITH LIME SYRUP

Steps:

• In a small saucepan, combine sugar and 1/2 cup water; place over medium-high heat. Bring just to a boil, reduce heat to a simmer, and cook until syrup has thickened slightly, about 15 minutes. Remove from heat, stir in lime juice, and chill in an ice-water bath.
• Meanwhile, cut the melons into attractive 1/4-inch-thick slices. Transfer to a serving dish, drizzle with the cooled syrup, garnish with mint leaves, and serve immediately.

MANGO LIME SYRUP

Steps:

• Pulse mangoes in a food processor until finely chopped.
• Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

MANGO LIME SYRUP

Steps:

• Pulse mangoes in a food processor until finely chopped.
• Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

FRUIT SALAD WITH EXOTIC LIME SYRUP

Steps:

• Add to or take away from the salad items to 'personalize' your salad.
• Combine diced (seeds removed) fruit ingredients in a bowl.
• Combine water, sugar, ginger, lime peel, cinnamon sticks and honey in a saucepan and simmer for 5 minutes to reduce.
• Cool and strain out cinnamon sticks and lime peel.
• Stir in fresh lime juice immediately before pouring over fruit salad.
• Toss gently and serve.

GINGER-LIME-INFUSED SIMPLE SYRUP

Steps:

• Combine the sugar, water, ginger, and lime zest in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the sugar dissolves and the mixture is clear. Turn off the heat and allow the ginger and lime to steep in the syrup for 3 hours. Strain the syrup into an airtight glass jar. Store for up to 1 month in the refrigerator

UPSIDE-DOWN LIME & MANGO SYRUP CAKE

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
• Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
• Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
• Pour the batter over the mango slices. Bake for 50 minutes.
• Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
• FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
• Serve immediately with cream or ice cream.

ORANGE SLICES IN LIME SYRUP

Steps:

• Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
• In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
• Strain the syrup; stir in lime juice and zest. Pour over oranges.
• Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

BANANAS IN LIME SYRUP

Steps:

• In a saucepan, combine the sugar and 2/3 cup water over medium-low heat. Stir occasionally, until the sugar dissolves. Pour into a bowl and cool.
• Finely grate the zest of the limes into the syrup. Squeeze in their juice and stir.
• Peel the bananas, thinly slice them and submerge in the syrup. Cover, and refrigerate for 1 to 6 hours.
• Serve with a few spoons of syrup or as a topping for ice cream.

FRUIT SALAD WITH BLACKBERRY AND GINGER-LIME SYRUP

Steps:

• Place Farmer's Pick Blackberry 100% Juice; in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
• Add the lime juice, zest and ginger into the warm blackberry juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
• In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries, and cantaloupe, ending with the blackberries.
• Pour the chilled blackberry, ginger and lime syrup over fruit, cover and refrigerate for 30 another minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup.
• Serve chilled.

LIME SYRUP

Steps:

• In a saucepan combine the sugar with 2 cups water, bring the water to a boil over moderate heat, stirring until the sugar is dissolved, and add the lime rind. Cook the syrup, undisturbed, for 10 minutes. Let the syrup cool until it is lukewarm and strain it into a jar, pressing hard on the rind with the back of a spoon. The syrup keeps indefinitely, covered and chilled.