Last night I made coconut curried shrimp and the recipe called for the juice of one lime, last week I made lime basil sherbet (yummy!) and, as you can imagine, that recipe also called for fresh lime juice. Anyways, I read a tip somewhere that recommended microwaving the limes to get more juice out of them, so I tried it. The sherbet turned out slightly bitter and I thought it must have been from the lime zest (too vigorous of zesting on my part). But, last night I tried microwaving the limes again and the juice was very bitter afterwards -I am sure I just microwaved them for too long, but from now on I'll be sticking to the rolling method.
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