Since moving to Mexico I have fallen in love with limes. Mexico produces almost 15% of the world’s limes. They were first brought to the New World with Columbus on his second voyage in 1493. Centuries later sailors started using limes to prevent scurvy because they are packed full of vitamin C. There are so many dishes that just aren’t complete without limes. The kids at the school I serve at, Rancho Sordo Mudo love to eat wedges of lime with salt sprinkled on them. It may not be the healthiest way to eat them but they definitely enjoy them. Whenever I make soup I need to be sure to put limes out for them to squeeze into their bowls. Whenever you go to a restaurant in my area you rarely see a lemon almost every one gives you limes. One of my favorite drinks is limonada, the Mexican version of lemonade. Now it’s hard for me to eat Mexican food without a few limes squeezed on it.
Last week I was in the grocery store was inspired to make a couple yummy and healthy summer time treats using the limes I bought. These desserts are a perfect on a hot summer afternoon. I hope you enjoy them as much as I did!
Raspberry Lime Sorbet
1 Cup Water
1/2 Cup Honey
1/2 Cup Honey
2 Cups Smashed raspberries
4 Large limes
1TBS Arrowroot
In a small saucepan mix together the water, honey and the zest of the four limes. Boil until the honey dissolves. Then add the raspberries and return to a boil, stirring to brake up the berries. Put in the fridge until completely cooled. Once cooled add the lime juice and arrowroot. Mix until the arrowroot is completely dissolved. Pour the mixture into your ice cream machine and follow the direction according to the manufacturer. In about twenty to thirty minutes your sorbet should be done. If it is too soft you can put it in your freezer to let it harden up a bit.
Lime Bars
3/4 Cup Whole Wheat Sprouted Flour
5 TBS Butter, softened
2 TBS Lime juice
1/4 Cup powdered sugar
4 Large eggs
3 TBS Whole Wheat Sprouted Flour
2 tsp Lime zest
½ Cup Lime juice
½ Cup Honey
½ tsp Baking powder
1 Pinch of salt
Mix the butter and powdered sugar until creamy. Then add the ¾ cup flour and the two TBS lime juice until crumbly. Press into the bottom of a lightly greased 8-inch square-baking dish. Bake at 350 degrees F for 10 minutes or until lightly browned. When the crust is done set aside to let cool. Turn the oven down to 325.
While the crust is baking whisk together the eggs and then mix in the 3 TBS flour, honey, lime juice, baking powder and salt.
When the crust is cooled pour the mixture on top of the crust and bake for 20 to 30 minutes. Remove from the oven and lightly sprinkle with powdered sugar and lime zest.
This post is part of Hearth and Soul
Oh, wow – both desserts sound absolutely heavenly and so refreshing. I especially like the sound of the lime bars! I am going to have to come back when it summer to make this treat! Thanks for sharing it with us at the Hearth and Soul Hop!
OH YEAH! They both sound amazing…limonada is one of the whole family’s favorite hot weather drinks…so good! Both the bars and the sorbet sound fantastic…saving for future use! Thanks for sharing it w/ the hearth and soul hop this week 😀