It finally rained today. My husband says it looks like we got about 1 inch of rain. Which is much needed here! Thank you Lord for the rain!
"He spreads clouds over the sky; he provides rain for the earth and makes grass grow on the hills." Psalm 147:8
I've got a Key Lime tree and it has quite a bit of fruit on it...but it will still be a few more months before they're ready. The rain will do it some good. Can't wait to make my first Key Lime Pie or Cherry Limeade with it!
Here's a few Key Lime recipes for you to enjoy!
Sonic Cherry Limeade Clone
1 cup Sprite
1/4 cup cherry juice (Juicy Juice) <--I don't care for Juicy Juice so I'm substituting maraschino cherry syrup instead...it shouldn't take as much syrup as the juicy juice so add it to taste 2-3 lime wedges (each wedge is 1/8 of a lime) 1. Pour Sprite into a glass over ice. 2. Add cherry juice. 3. Add 2-3 lime wedges, squeezing slightly before dropping each one in.
Key Lime Pie
Key Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 1/2 cups Whipped Cream, made without vanilla and whipped to stiff peaks
1/2 lime, sliced paper thin and dipped in sugar (optional)
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Scrape mixture into 9-inch pie pan. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line pan flush with large square of plastic wrap, and use spoon to smooth crumbs into curves and sides of pan. Refrigerate lined pie plate 20 minutes to firm crumbs. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil- sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
...'till next time!
<--Jupiter taken last year.