Lime Tea Recipes

Steps:

• Pour 5 cups boiling water over tea bags; cover and steep 5 minutes.
• Remove and discard tea bags.
• Add sugar, stirring until dissolved; stir in limeade concentrate.
• Chill.
• Serve over ice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
• Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.

Steps:

• Break the dried limes into several pieces. (You can use a mortar and pestle or put them in a sandwich bag and smack them with a hammer.) Combine 4 cups water and the lime pieces in a small saucepan, bring to a boil over high heat, then reduce heat to medium-low and simmer for 4 minutes.
• Remove from heat and strain through cheesecloth or a coffee filter. Discard the solids. Add the sugar to the tea and stir until dissolved. Drink hot or cool to room temperature and then refrigerate.

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 8x4- or 9x5-inch loaf pan with shortening or spray with cooking spray; lightly flour.
• In medium bowl, mix flour, 3/4 cup sugar, the baking powder and salt; set aside.
• In another medium bowl, stir egg, buttermilk, oil, lime peel and 1 tablespoon of the lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan.
• Bake 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix remaining 2 tablespoons lime juice and 1 tablespoon sugar.
• Brush lime juice mixture over top of warm bread. Cool in pan on cooling rack 10 minutes; remove bread from pan to cooling rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Bread is best served the next day.

Steps:

• Pour boling water over tea and steep for 5 minutes. Strain. Add sugar and lime skins and let stand for 1 hour. Remove skins from tea and add remaining ingredients. Serve chilled over ice.