Key Limes Recipe

Wash and zest

Rinse the key limes under cool running water and pat dry. Use a microplane or fine grater to zest 1–2 limes (about 1/2 tsp zest) into a small bowl; set zest aside for garnish or flavoring.

Warm and sugar

Place 1 tablespoon granulated sugar in the small bowl with the zest and rub them together with the back of a spoon or your fingers to release the citrus oils and dissolve the sugar. This creates a fragrant sugar to finish the limes or drink.

Cut the remaining key limes in half crosswise. Using a citrus juicer or reamer, juice all lime halves into the small bowl. Strain the juice through the strainer into the cocktail shaker or another clean container to remove seeds and pulp. You should yield approximately 1/3 to 1/2 cup (80–120 ml) of fresh key lime juice from 12 small key limes.

Taste the juice. If it is particularly tart, stir in a small pinch of the zested sugar mixture to balance brightness (optional).

If using for a beverage: pour fresh key lime juice into a glass or use as directed in your cocktail or mocktail. For a simple refresher, mix 1 part key lime juice with 3 parts cold water and sweeten to taste with simple syrup or the zested sugar mixture. Serve over ice.

To rim a glass (optional): moisten the glass rim with a lime wedge, dip into coarse sea salt or the zested sugar to coat. Add a whole key lime or a half wheel on the rim as garnish and tuck 1–2 mint leaves beside it.

If using for cooking or baking: use the strained juice immediately in recipes calling for key lime juice (pies, curds, marinades). Fresh juice yields the best bright, acidic flavor.