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.
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.
Kaffir lime zest or bay leaves can be used as substitutes for lime leaves in a recipe.
Yes. Only if you grade it.
Lime and water. Just experiment with the amounts of each.
Lime rind can be used creatively in cooking and baking by adding zest and flavor to dishes. Some ideas include using it to make lime-infused oils, adding it to marinades for meats or seafood, incorporating it into salad dressings or sauces, and using it as a garnish for desserts like cakes or cookies.
You can substitute vinegar or lime juice for lemon juice in a recipe.
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.