Lime rind in a recipe is referring to the zest of the lime. That's the colored part of the lime's outer peel. It is removed by using a fine grater called a zester or a microplane being careful not to grate any of the white under the colored zest. The white is very bitter. The zest used because it has so much flavor due to the oils it contains.
There are tools called zesters and micro-graters there designed for it
The recipe ingredients for lime sherbet are 4 teaspoons finely grated lime rind, 1 cup sugar, 3 cups half-and-half, 1/2 cup fresh lime juice, 1/2 cup water, and 1/8 teaspoon salt.
The ingredients for the recipe avocado sherbet are; 1 cup water, 1/4 cup water, 2 ripe avocados, juice and finely grated rind of 1 lime, and 1 tablespoon honey.
You would be trying to remove the outer rind in slivers.
Yes. Only if you grade it.
Lime and water. Just experiment with the amounts of each.
Ina Garten of The Food Network has a great recipe: http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe.htmlFollow the link above to a recipe.
You can find a wonderful key-lime pie recipe at www.foodnetwork.com. They have great user reviews as well as step by step instructions on how to create and prepare the best key lime pies you can make.
Consider Key Lime Pie.
The best recipe to make ceriman juice is to puree the fruit and then add water and lime juice.
Yes, but the flavor will differ slightly. Key limes are both more acidic and bitter than the larger Persian lime. This gives then a distinctly stronger flavor. For desserts and drinks featuring lime, such as key lime pie, a regular lime will give a much milder flavor. A preference for one or the other often depends on what recipe is used, or the individual using it.
Rind
Yes, since it is concentrated. Follow the directions on the container.