They are native to the Florida Keys (that little trail of small islands that seems to drift away to the west from the bottom of the Florida peninsula), though apparently they are not grown commercially there. This one came from Texas. The juice is milder and sweeter than that of a regular lime. (It is also very murky, and yellow instead of green.) A dozen limes will produce, maybe, a cup of juice.
This week, I juiced between ten and twelve dozen of them.
I'm not sure how many, because I was afraid to keep track. But at one point the husbeast went out and bought me an electric juicer, and at another point, my father-in-law came in with two bags and reported that there were no more left at the grocery store. What were we doing with all these limes?
Making drinks, of course.
I have named it the Key-tini, and as far as I know, it's my own invention:
One part key lime juice
One part sugar syrup (boil equal parts sugar and water together until dissolved)
Two parts vodka
Shake with ice and pour into a martini glass.
After a while I gave up and started mixing them by the pitcher; figuring backward from how much vodka we used, I estimate I mixed up about a gallon of them, a quart at a time. The most pitiful thing of all? Thanks to my medication, I couldn't drink. Closest I came all week to joining in the party was eating cupcakes with Bailey's Irish Creme icing.
The husbeast is drinking up the last of them, tonight. I'm still medicated.
It makes this seem oddly appropriate, though:
(Knitting merit badge from Cast On; further discussion tomorrow.)
Saturday, August 25, 2007
Pass the vodka.
This is a Key Lime.
at 7:03 PM