Sonoma Syrup Co. Lime

Also known as “Sonoma Syrup Co. No. 9”. Lime syrup is a cooked syrup consisting of water, sugar and fresh-squeezed lime juice. (For the uncooked form, see lime oleo-saccharum.) Various techniques can be employed for clarification if required. Commercial preparations are widely available, often with added green food coloring. The original process was developed by Lauchlin Rose in 1867 and commercialized as Rose’s Lime Juice Cordial specifically to capitalize on the mandatory citrus rations required on ships of the era to prevent scurvy. Rose’s Lime Juice remains the de facto standard, although today it is a high fructose corn syrup-based, artificially-flavored, mass-produced commodity product. Like the original Rose’s—before it became so artificial—the best cordials derived from fruit juice are build from clarified juice. That said, here is a shortcut from-scratch recipe from cocktail writer David Allan: LIME CORDIAL (yields 18 oz): Wash 12 limes in warm water to remove wax. Let dry. Place 1-1/2 cups sugar in a bowl. Zest the limes over bowl with a vegetable peeler. Muddle the zest into the sugar with a muddler. Let sit for 30 minutes. Juice the limes and measure out 12 ounces of juice. Add the 12 ounces of juice to the sugar mixture in the bowl, and stir until sugar is dissolved. Cover and store in the refrigerater overnight. Strain & bottle. (Lasts 1 month, refrigerated.)