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. 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!

    • 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.

  2. 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 Souffl√© 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. 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!

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