Citrus Salt and Makrut/Thai Lime Simple Syrup

mixed salt and zest

I’m at that point of the book writing process where I’ve canned something everyday this week, but I can’t share a single glimpse of it with you. However, I have made a couple simple little things from book testing remains that I thought might merit a peek.

zested oranges

The first is a batch of air dried orange salt. I was working on a recipe for an orangeade concentrate (it’s delicious!) and was juicing oranges four pounds at a time. Wanting to get the most out of my citrus dollar, before I squeezed those oranges dry, I took the time to run them over a microplane to salvage all that flavorful zest.

orange zest

When all was said and done, I had about a 1/2 cup of orange zest (don’t be fooled by the markings on the measuring cup, it wasn’t entirely full). I measured out an equal amount of coarse grey salt because it was what I had. Any coarse or flaky sea salt works beautifully here.

grey salt

I rubbed it all together (my hands smelled like oranges even after a thorough wash), spread it out on a parchment lined baking sheet, and let it sit on my dining room table for a day. I’ve already used it on a warm salad of roasted butternut squash, shallots, pickled cauliflower, and Israeli couscous and I will rub it all over the chicken I plan on roasting on Sunday afternoon. It would also be delicious sprinkled over a pan of warm brownies (now that I’ve written that, I may have to make some brownies).

thai limes

The other thing I made was a little jar of Makrut lime simple syrup. I’m on my second box of Meyer lemons of the season and like the first box, Karen tucked a few fragrant Makrut (or Thai) limes in with my lemons. I didn’t have enough for marmalade, but there was enough to lend flavor to some syrup.

thai lime syrup

This one couldn’t be easier. I combined equal parts sugar and water (a cup of each) in a small saucepan and added the zest and juice of my three little limes. I simmered it for a few minutes and then strained it into a jar (I didn’t want the bits of zest in my finished syrup). I use this one mostly to spice up sparkling water, but if you’re a creative cocktail person, it would make a very nice addition to your bar.

What have you been doing with your citrus lately?

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7 Responses to Citrus Salt and Makrut/Thai Lime Simple Syrup

  1. 1
    Missy Yanchuck says:

    Just sliced 2 lemons thin, med. hand of ginger sliced thin.Layer alternatingly in a jar, cover all with honey. Leave at room temp. For a few hours. Then refridge. Makes the loveliest gingerale when added to seltzer, or add to hot tea!

    • 1.1

      I love the idea of making a ginger ale. With my fresh lemons and limes, I just eat them! Or slice them for a salad. Just like acidic taste. Grow them in Buffalo, NY, hard to believe but true. Bought those lemon and lime plants they used to sell at airports for just $6.99.

    • 1.2
      Missy Yanchuck says:

      Are you putting the plants outside in summer? I am in Pa., and would love to grow some citrus here!

  2. 2
    Barbara says:

    I’ve made orange, lemon, and grapefruit extracts, and I am now waiting for my Grand Marnier and triple sec knockoffs to be ready for straining! I love a little triple sec in my evening tea, and I am anticipating making a SoufflĂ© Grand Marnier in about a month or less. These days I have a hard time choosing between some home made brandied vanilla in my evening coffee or the triple sec in my tea.

  3. 3
    Kat says:

    We’ve done both lemoncello and limecello along with salt preserved lemons and limes. Plus a mini batch of carrot-orange marmalade. All of it’s delicious, though we’re getting very impatient for spring!

  4. 4
    Jen says:

    Those limes are so cute! I wish I had more sunny windows–I’d grow a whole citrus forest in my Wisconsin house.

  5. 5
    lani says:

    I have all month to try new stuff this is the first. I have plenty of citrus tree’s to use! xoxo

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