Preserved Lime Juice Syrup
A traditional preserved lime juice syrup made with fresh lime juice and sugar, perfect for long-term storage and use in beverages and desserts. This concentrated syrup can be stored for months when properly sealed.
Ingredients
- 1 pint (2 cups) Fresh lime juice, strained (Freshly squeezed and strained to remove pulp and seeds)
- 1 pound (2 cups) Granulated white sugar (Original recipe calls for double-refined sugar; modern granulated sugar works well)
More recipes using Lime juice
Instructions
- 1Squeeze fresh limes to obtain 1 pint (2 cups) of juice. Strain the juice through a fine-mesh strainer to remove all pulp, seeds, and debris.
- 2Place the sugar in a large mixing basin or bowl. Add the strained lime juice to the sugar.
- 3Stir the mixture continuously with a non-reactive spoon (stainless steel, silicone, or wooden) until the sugar is completely dissolved. This may take 5-10 minutes of stirring. The mixture should be clear with no sugar crystals visible.
- 4Pour the dissolved lime syrup into clean, sterilized glass bottles using a funnel. Leave about 1/2 inch of headspace at the top of each bottle.
- 5Cork or cap the bottles tightly. For long-term storage, seal with wax or use airtight screw-top lids. Store in a cool, dry place away from direct sunlight. The syrup will keep for several months when properly sealed.
