(Recipe adapted from A Year of Teas at the Elmwood Inn by Shelley and Bruce Richardson.
Used by permission of Benjamin Press.)
1 tablespoon lime zest
1 tablespoon fresh lime juice
1/2 cup confectioners' sugar
• In a medium bowl, combine the lime zest and lime juice. Add
the confectioners’ sugar, whisking until glaze is smooth.
Pictured with Victorian Poppy Seed Cake with Lime Glaze