Source: Gourmet magazine - July 2000
This sugar, used in the cookies and lime ice, is great to have on hand for sprinkling on cut fruit or to add a boost to iced tea.
2 1/4 cups granulated sugar
Remove zest from limes in strips with a vegetable peeler and cut away any white pith from zest (pith imparts a bitter flavor). Chop zest (about 1/2 cup), then grind in a food processor with sugar until mixture is pale green with bits of zest still visible.
Cooks' notes: Lime sugar may be made 3 days ahead and kept, chilled, in an airtight container.
The sugar becomes aerated in the food processor; do not pack when measuring.
Makes about 3 cups.