Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
stirring occasionally. Gradually stir the lime juice and zest into the
condensed milk, egg yolks and lime juice to combine.
In
rom heat. Stir in lime peel and lime juice. Stir in 1
ntil creamy. Mix in the lime juice and zest.
In
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
owl and slowly add the key lime juice.
Mix until creamy
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
Line an 8 x 8 pan with foil and grease the foil with butter.
Combine the milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
Once mixture begins to boil, cook it for 8 minutes, stirring constantly.
Remove from heat and stir in the marshmallows, chocolate, lime rind and lime and mix well until mixture is melted and smooth.
Pour into prepared pan and cool completely.
Cut into 1 inch squares to serve.
Line 8x8 baking pan with foil,butter foil.
In medium saucepan over low heat,combine morsels and sweetened condensed milk;stir constantly until melted and smooth.
Remove from heat,stir in juice and peel.
Stir in nuts.
Pour into prepared pan,refrigerate until set.
Lift from pan,using edges of foil,peel foil off fudge and cut into small piece.
May be frozen for 2 months,keeps for 1 week at room temperature.
bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
il, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake
gave nectar, grape seed oil, key lime juice plus the zest, either
auce.
Serve hot, with Key Lime Mustard Sauce.
uter green peel from enough key limes to yield 1/2
ith ice, add the vodka, key lime juice, and simple syrup. Top
tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and