Candied Rangpur Lime Rounds and Syrup
Source: Martha Stewart Living, May 2013
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Makes 20 rounds and 1 1/4 cups syrup
- 1 cup sugar
- 1 cup water
- 2 small Rangpur limes, thinly sliced crosswise
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Add lime slices and simmer until translucent, about 6 minutes.
- Remove from heat; transfer slices to a wire rack set on a rimmed baking sheet and reserve syrup. Let lime slices dry and syrup cool before using, at least 20 minutes.
Lime rounds and syrup can be stored in the refrigerator up to 1 week.
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