Recipe Detail Page

1. Trim ends from lime, then cut lime lengthwise into 8 wedges. With a small, very sharp knife, cut away and discard flesh and as much white pith as possible from each wedge, until inside of rind looks green. Cut each piece of rind lengthwise into very thin strips.

2. Put strips of lime rind in a small saucepan and add enough cold water to cover. Bring to a boil over high heat, then boil, uncovered, for 5 minutes. Drain well.

3. Return rind to saucepan and cover again with cold water. Bring to a boil, then boil for 5 minutes. Drain well. Repeat this process once again, for a total of 3 times. Set rind aside.

4. In same saucepan, combine ½ cup (125 mL) sugar and ⅓ cup (80 mL) water and stir over medium-high heat until sugar dissolves. Bring to a boil. Add lime rind and reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until rind is translucent, about 40 minutes. As liquid reduces, lower heat further to maintain a gentle bubble.

5. Meanwhile, spread out remaining sugar in a large shallow dish. Line a large baking sheet with parchment paper.

6. Drain lime rind through a fine sieve. Using 2 forks and working quickly, transfer a few pieces of lime rind to sugar in dish. Use forks to toss lime rind, coating each piece completely with sugar. Transfer to prepared baking sheet, spreading out pieces of lime rind so they don’t touch. Repeat with remaining lime rind. Let lime rind dry at room temperature, at least 2 hours (on a humid day, rind will take longer to dry).