

> Sounds good, only thing i would add is to "roll" the lime on a fruit
> board using pressure several times before cutting it - it should
> bounce like a squash ball when ready. This will release alot more
> lime juice
This is true of citrus fruit that is being squeezed or pressed for juice but
by the time you've muddled a lime sufficiently to dissolve the sugar I can't
imagine that it would make any difference. After that much muddling the
membranes of the fruit should be thoroughly broken up and all of the juice
released.
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