Making Lime Syrup With A Glut of Limes
Hello friends,
As it's now winter, it's peak citrus fruit season for our lemon and lime bushes. The lime fruit ripened on the bush first, so we've been using them in various baking and cooking recipes for the last couple of months (wherever citrus is needed), and I've even been giving away limes to anyone who comes to visit us...
But even after doing all that, we still have too many limes sitting on our kitchen window sill and also on the bush, so I searched the internet for ideas for what to do with all the limes.
After searching for a while, I settled on making some simple lime syrup. It uses up a lot of limes, and it means I have homegrown syrup for hot and cold drinks, and also for using in baking recipes.
Simple Lime Syrup
Ingredients
1/2 Cup of Fresh Lime Juice
Zest of Those Limes
1 + 1/2 Cups of Water
1 Cup of Sugar
1/2 Teaspoon of Citric Acid (citric acid makes the lime syrup flavor more intense)
Recipe
(1) Zest limes one by one before you juice them, aiming to have 1/2 a cup of lime juice, plus the zest from them at the end. This step is not exact, depending on how much juice is in the limes. As I had a lot of limes, I just kept juicing them until I had enough juice and zest. It's always easiest to zest the limes first before cutting them in half and zesting them.
(2) To a pot, add 1 + 1/2 cups of water and heat to a simmer, add the sugar and citric acid, and mix until the sugar is completely dissolved. Add in the lime zest and juice, and cover the pot, and simmer for 15 minutes.
(3) Remove the syrup from the heat and allow it cool. When the syrup is cool enough to handle safely, strain the lime syrup to remove the zest and any stray lime pieces. I used a dexam strainer that I got from Moore Wilsons when we lived in Wellington. (The dexam strainer is very useful for many cooking, bottling, juicing, and jam making projects, as the strainer is super fine.)
(4) Collect the lime syrup in a container, and store it in the fridge, where it will last for up to a month.
You can also use this recipe to make a simple syrup with other citrus fruit like lemons and mandarins and oranges. I've found that the lime syrup is great for making a hot citrus drink, similar to making a hot lemon, and you can add honey to it as well. It's quite refreshing and warm on a cold frosty day.
Have a wonderful day
Julie-Ann
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Tomato, Capsicum, and Lime Soup Recipe
Hello friends,
Happy winter solstice, soon the days will become much lighter again!
We're heading into the coldest time of the year, so I thought I'd share with you my favorite soup recipe, which is Tomato, Capsicum, and Lime soup. The ingredient list is pretty small, and most years I've grown my own tomatoes, lime, garlic, onion, and chilli for the recipe. I've had a bad run of growing my own capsicums, so I buy frozen capsicums from Frozen Direct for the recipe, as it's much cheaper and it comes pre-chopped.
In this recipe you can choose whichever stock you want, we usually use a salt reduced chicken stock, or if you want a vegetarian option, go for a vegetable stock.
Tomato, Capsicum, and Lime Soup
Ingredients
1 tablespoon Olive Oil
1 large Onion
1 clove of Crushed Garlic
1L Chicken Stock (Vegetable stock works great also)
4 Red Capsicums deseeded and chopped, OR
600 grams frozen Red Capsicums
1 small red Chilli or ½ teaspoon Chilli powder (this is approx, it depends on what heat level you like)
3 tins of tinned 400 gram tomatoes OR
one 2L ice cream container of frozen homegrown tomatoes
1 Tablespoon of tomato puree (This is purely optional. It depends on how tasty the tomatoes are in the recipe. My advice is to do the recipe up to step 4 without the tomato puree, and do a taste test, and if it’s not tomatoey enough, then try adding tomato puree by the tablespoon)
1 Lime – Juice + Zest
Salt and Pepper to taste
Recipe
(1) Cook chopped onion and garlic gently in olive oil in a covered pot for approximately 5 minutes until softened, stirring occasionally.
(2) Stir in chopped capsicum, chilli, tomatoes, and chicken stock. Bring to the boil and simmer for 20 minutes.
(3) Puree the mixture with a stick blender until smooth.
(4) Do a taste test once the soup is at a smooth consistency, to see if tomato puree needs to be added. Add the juice and zest of the lime.
(5) Simmer for 10 minutes, and then do a taste test to see if salt and pepper is needed. Add salt and pepper and simmer for 5 more minutes.
(6) Enjoy the soup straight away, or freeze if you have any excess. This recipe gives approximately 4 - 6 serves depending on how big your soup bowl is.
This soup recipe, is my favorite of all time, and I look forward to eating it each autumn and winter. We usually have it with toasted ciabatta and a sprinkling of Parmesan cheese, but it is wonderful just on it's own. I usually also make a double batch, so that we have plenty of this soup over winter whenever I have a hankering for it. I hope you give this wonderful soup a go, and please let me know what you think of the recipe...
Have a wonderful day
Julie-Ann
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Making Citrus Frost Cloth Covers
Hello friends,
After buying a frost cloth cover from one of our local garden centres back in May, I wanted to make bigger versions for my three citrus plants before winter arrived.
Luckily I had some very thick frost cloth in storage from last year, so I tracked it down and then got to work. The frost cloth was 2 metres wide and many metres long, so I used the width of the frost cloth as the height for each frost cover. I wrapped the frost cloth length around each citrus plant, added extra space for wiggle room to fit it over the citrus plants, and then marked it out on the frost cloth. I decided that adding a zip was just extra work, and more expensive, so I didn't bother with it.
Once I had measured each plant, I went up to my craft room and cut off a length of frost cloth for each frost cloth cover. I then folded each section of frost cloth width wise, so that the width of the frost cloth formed the sides of the frost cover. The length of frost cloth that was folded in half then formed the top and bottom of the frost cover. With this done, I sowed along the top and the side of the frost cover. The bottom of the frost cover was left open for making the casing for the pull string, and to pull over the citrus plants when the frost cover was finished. I used a normal straight stitch on the sewing machine, and made sure the ends were well tacked down.
The next step was to sew a casing in the bottom of the frost cover, leaving a small opening so I could insert some nylon rope in a circle around the bottom. I purchased some general purpose nylon rope from Mitre 10, and some cord pullers from Spotlight.
After sewing the casing, it was time to unwind the general purpose rope, and insert it into the casing. This was when Rosie cat came to assist me, and she helped me add the rope and the cord pullers to all three citrus frost covers.
After making sure the cord pullers all worked, and tying the ends of the rope tight together, the frost covers were ready. After trying on each frost cover to the corresponding citrus plant, I labelled each one with a permanent marker.
It's now winter, and we've had multiple frosts now. The frost covers have been such an asset to have, as they are so easy to pull on and off. It's really been so much easier to protect my precious citrus plants from frost and snow. And to make the frost covers myself, it was just a crafty bonus.
Have a wonderful day
Julie-Ann
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Outdoor Citrus Frost Cloth Project
Hello friends,
Sometimes it's just easier to buy stuff you need for the garden, and especially when the task you need to complete takes up a lot of time.
We were in the local garden center the other day and spied a new product on the shelves. Egmont is now selling a frost cover with a drawstring and toggle, and the frost cover is zipped on for easy placement and removal. The frost cloth is commercial grade, and the fabric is 30 gsm. I didn't buy one at the time because the bag is only 80 cm wide by 100 cm tall. The bag wouldn't be big enough to fit any of my citrus plants.
But after thinking about it over the Easter weekend, the bag would be big enough to use as a template to make larger versions that would fit my citrus plants. I went out and bought one after Easter, and it was only $10, which is a pretty good deal considering how big the zip is.
As you can see from the photos the frost cover bag is a rectangle which has been folded in two halves with a zip down the middle. The top is sewn across with a heavy seam which won't rip easily. The bottom contains a fabric casing to hold a thick cord, which is held in place by a strong toggle.
I tried placing the frost cover over the smallest citrus plant I have, which is our mandarin bush, and as you can see it is pretty squished inside the frost cover. It definitely needs more space so that the branches don't get squished. But the frost cover was pretty easy to put on, and the thick cord and the toggle did a great job of keeping the frost cover in place.
So even though I can't use this frost cover to protect my citrus plants, I can use it as a template to make bigger versions that I can use. And afterward I can use this frost cover for my small Camellia sinensis tea plant over winter, so that is a good bonus for me. In the coming weeks I'll make up the template for the citrus plants, and build a trial one for testing.
I did ask the garden center if Egmont planned on making bigger versions, but she said that this product had only just come onto market, so not likely this year. They were going to pass on my suggestion for Egmont make bigger versions in the future.
My suggestion is if you do have smaller citrus plants, that the Egmont frost cover is definitely worth buying for your plants over the coming cold season. With it being easy to take on and off, it'll save you time and protect your precious plants from any frosts that do happen.
I just need to now pull out all my current frost cloth stash and see if I have any frost cloth that can be used for making some bigger covers for my own plants.
Have a wonderful day
Julie-Ann
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The Winter Citrus Gardening Project is Finished
Hello friends,
My winter citrus gardening project is finally completed. A couple of weeks ago, I dragged the citrus trees out of the glasshouse, and gave them each a trip on the wheel barrow out onto the patio. The next task was digging three very big wholes into the ground to make space for the citrus trees.
The first tree to go in was the lime tree. It only took a couple of bangs on the outside of the pot, and it loosened up enough for hubby and I together to lift the heavy plant into place.
Then it was just a task of filling in the hole, sprinkling both citrus fertilizer and water retention crystals onto the soil, and then watering the lime tree in.
Next up on the list was to do the same to the lemon tree, which is now sitting quite happily underneath the kitchen window in the herb garden.
And last of all was the mandarin tree, which is now sitting in front of the newly painted white fence in the front garden. If you've noticed the three green pegs in the ground, they're soil water monitoring sensors, which I can keep an eye on to see how much water each plant is getting. The pegs are connected to our weather station system, and I can check them online whenever I want.
I've repurposed the now empty large pots, and they're now housing three of our tomato plants, a yellow Honey Bee plant, a Pomodoro plant, and a Juane Flamme plant.
And last of all the planter box has been painted a pretty shade of sage green, and it is now full of annual herb plants.
I'm really happy with how this garden project has turned out. Now all I need to do is paint our patio garden furniture sage green, and then the whole area is spruced up. Over the summer I need to come up with a plan to protect the citrus from frosts and snow over winter, but for now I can just enjoy the fruits of my labour.
Have a wonderful day
Julie-Ann
Want to discuss my post? Feel free to chat with me on Instagram or Mastodon.
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