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Makrut limes are one of my favourite ingredients from Southeast Asian cooking. The leaves are super aromatic, and the fruit is mostly used for its peel, which is packed with amazing oils. I love it so much I even bought a tree, just so I can grab fresh leaves or fruit whenever I need them! We use makrut lime just as much in our food as we do in cocktails, I couldn’t recommend it more. But don’t worry, you don’t have to buy a whole tree like I did, you can usually find both the leaves and the fruit at your local Asian market.

Here’s my recipe for a simple, super fragrant makrut lime syrup you can use to level up your cocktails (or anything else you want to brighten up).

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Makrut Lime Syrup

This syrup captures all the bright, citrusy aroma of fresh makrut lime leaves and zest — perfect for adding an exotic twist to your drinks.

Ingredients:
• 5 whole makrut lime leaves (see note)
• Zest of 1 makrut lime
• 200 g water
• Granulated sugar (equal to the final strained yield)

Note: Makrut lime leaves naturally grow as a “double leaf” — they look like two leaves joined end to end. So when I say 5 leaves, I mean 5 of these whole double leaves.

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To Clean the Leaves:
Soak the leaves in 1 cup of water mixed with 1 teaspoon of baking soda (sodium bicarbonate). Then gently rub each leaf with a paper towel to make sure they’re nice and clean.

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Method:

1. Infuse the Flavour:
Add the cleaned makrut lime leaves and the zest of one makrut lime to a blender with 200 g of water. Blend for about 10 seconds.

2. Strain:
Strain the mixture through a coffee filter into a glass container to remove any solids.

3. Sweeten:
Weigh the strained liquid and add the same amount by weight of granulated sugar. Blend again until the sugar is fully dissolved.

4. Bottle and Store:
Pour the syrup into a clean bottle and keep it in the fridge for up to 2 weeks.