• ​LIMEADE WITH MINT
• LEMON BARS
• Recipe​
• Recipe​
• Recipe​

<

>

Ingredients

• Grated zest of one Organic Persian Lime (about 1 Tbsp)
• 1 cup lime juice (from about 4-6 Organic Persian Limes)
• 3/4 cup to 1 cup granulated sugar
• 3 cups water (1 cup for sweetened lime zest syrup)
• Several sprigs of fresh mint

Directions

1. In a small pan, make a sweetened lime zest syrup:  bring to a boil one cup of water, the sugar and the Persian lime zest. Once the sugar is dissolved remove from heat and let cool for a few minutes. (The amount of sugar is a guideline. It depends on how sweet you like your limeade and how tart your particular limes are. You can substitute with agave syrup or honey to taste.)
2. Place a strainer over serving container, and pour the lime zest syrup through it, straining out the lime zest.
3. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. (If too sweet, add a little more lime juice. Add several sprigs of fresh mint.)
4. Chill, or serve immediately over ice.

Ingredients

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 4 eggs

 

• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 lemons, juiced

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.