20 or so limequats, washed well and cut into small wedges
1 cup sugar
Stir together limequats and sugar in a bowl until limequats are thoroughly coated, then transfer to a 1 1/2-pint glass canning jar. Seal jar and let sit at room temperature 8 hours, turning jar upside down and shaking occasionally. The Limequat marmalade can be stored in the refrigerator up to 1 week – enjoy!
20 or so limequats
A handful of lemon or kumquat wedges
1/4 cup of sugar
235 ml premium tequilla
Salt (if desired) for rim of glass
Slice limequats (seed them), add sugar, wedges and muddle. Add a pint of water, mix thoroughly and strain into glasses prepared with ice, tequila and garnish of salt and a slice of limequat. "Saúde"!