Best 7 Lime Water Recipes

COCONUT WATER-LIME RICE PILAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.
• Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.
• Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.
• Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.

LIME WATER

Steps:

• Mix ingredients.
• Tip: microwave your lime for ten seconds then roll on the counter before juicing. You will get much more juice with much less effort.

MAKRUT LIME MOUSSE WITH HONEYDEW WATER

Steps:

• Make mousse:
• Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
• Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
• Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
• Make honeydew water:
• Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
• Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
• Assemble dessert:
• Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.

SPARKLING PANAKAM (GINGER, CARDAMOM, LIME JUICE SPARKLING WATER)

Steps:

• In a medium pitcher, make a thick paste by stirring together the sugar, ginger, cardamom, lime juice, salt, and a small splash of the sparkling water. Stir until any lumps have dissolved. Add more water, a little at a time, stirring all the while. The mixture will get quite fizzy, so just take it slow. Serve as cold as possible with as many ice cubes wedged into the pitcher as possible.

AGUA DE LIMA (LIME WATER)

Steps:

• Squeeze the limes into a bowl and strain 1 cup of the juice into a jug with the water. Add the sugar and more lime juice to taste.
• Fill the jug with crushed ice and serve.

LEMON OR LIME BARLEY WATER

Steps:

• Place 4 1/2 cups water in a heavy pot with the barley and bring to a boil. Reduce the mixture by 50% over high heat. Strain the liquid into a clean glass container. Mix in the lemon or lime juice and honey, stirring well.
• Serve well chilled.

LIME ROSEMARY WATER

Steps:

• Combine water, limes, and rosemary in large pitcher. Squeeze juice of orange into water; add rind. Let steep for 1 hour before serving over ice.