Lemon Lime And Orange Water Food

LUSCIOUS LEMON AND LIME WATER

Steps:

• Pour 8 cups water in pitcher or large bowl. Wash lemons and limes, cut into thin slices and add to water.
• Refrigerate for at least 3 hours before drinking, and enjoy! Keep ingredients refrigerated up to 2 days.

LEMON, LIME, AND ORANGE CITRUS COOLER

Steps:

• Gather the ingredients.
• Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container.
• Add water and sugar to juices; mix well.
• Thinly slice the remaining orange and lemon and set aside for garnish.
• Chill thoroughly and keep in the refrigerator. Serve on ice with orange and lemon slices.

HOW TO MAKE LEMON / LIME / ORANGE ZEST

Steps:

• You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
• Wash your fruit, then make sure it is perfectly dry.
• Run the peeler down the lemon/lime and make about 8 strips.
• Cut the strips in half.
• Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
• It's ready to be used in your recipe now!
• Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
• Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.

LIME, ORANGE OR LEMON CURD

Steps:

• Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
• Grate the zest very finely, take care that you don’t grate the white pith.
• Squeeze the juice out of the fruit; you will need 150mL.
• Put the rind (zest), butter, sugar and juice in a heatproof basin.
• Stand this over a pan of boiling water and heat until the sugar and butter have melted.
• Lower the heat, you don’t want the water to boil now.
• Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
• Pour into hot jars, when cool label them.
• Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.