Candied Key Limes and Lime Syrup Makes about 36 candied Key lime slices and about 4 cups of syrup Candied Key limes are a festive, decorative garnish you can use for any cocktail that you'd normally garnish with a citrus wedge. Save the syrup: It's basically your own homemade version of Rose's Lime Juice. MAKE AHEAD: The lime wheels in their syrup need to be refrigerated overnight. The syrup itself can be refrigerated for up to 1 month, and the candied lime wheels can be refrigerated in the syrup for up to 1 month. From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria, Va. Ingredients 8 ounces Key limes, cut into thin wheels (seeds discarded; about 6 slices per lime) 1 quart warm water 1/2 quart sugar 1 stalk lemon grass (tough outer layers discarded), smashed, then coarsely chopped Steps Combine the water and sugar in a large saucepan over medium-high heat, stirring to dissolve the sugar. Add the lime wheels (in batches if necessary) and lemon grass; reduce the heat to medium and cook for 5 minutes (barely bubbling). Remove from the heat. Transfer the lime wheels and their syrup to a container and refrigerate overnight. The fruit will become candied. For future storage, transfer the lime wheels to a separate container. Strain the syrup through a fine-mesh strainer, discarding the lemon grass. Refrigerate both containers as described in the headnote. NUTRITION Per candied lime slice: 7 calories, 0 g protein, 2 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 1 g sugar Per 1-ounce serving of syrup: 45 calories, 0 g protein, 12 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 12 g sugar 