First peel the limes with a thin peeler. When necessary cut away the white part. This is very bitter.
Then blanch the peels for a minute or two in some boiling water. We do this to remove the bitters. Drain the water and submerge them once more. Repeat the same process two more times, so three times in total.
After that cut the peeled limes in half and juice them for 120 grams of lime juice.
Pour the juice into a blender and also add the blanched lime peels, the salt, the cane sugar, the ginger syrup and the water.
Now remove the stems from the jalapenos, cut them in half and remove the seeds. Add them to the blender as well and blend it till smooth.
Once smooth pour it into a saucepan and add the agar powder. Mix this well and then while stirring bring it to a boil for at least 30 seconds.
Then pour it into a bowl and let it cool down in your fridge. Once set transfer it into a blender and blend it till it’s a smooth gel.
Now I always vacuum my gels. By doing this you will remove the air bubbles and that will leave you with a lovely clear and intense gel.
You can keep the gel for 3 days in your fridge and if you want to freeze it for a couple of weeks. If frozen be sure to let it defrost in your fridge. This way the gel will keep it's thick texture.
