Float lime and/or lemon wedges in a bowl of citrus punch.
Ingredients
1
lime or lemon, cut in half lengthwise
1. Place fruit half, cut side down, on cutting board. Working in center of top of fruit, cut out thin, shallow wedge from fruit, being careful not to cut all the way into fruit. Remove wedge; set aside.
2. Using gentle sawing motion, continue cutting progressively larger wedges (each 1/8 inch larger than last) for total of four or five wedges. Remove each wedge as it is cut.
3. Repeat with remaining half of fruit.
Serving Suggestion
For an easy yet elegant dessert, place scoops of lime sherbet in pretty glasses; trim each serving with a lime or lemon wedge and a sprig of mint. Arrange two or three lime or lemon wedges in the center of a key lime or other citrus-based cream pie. Perk up a bowl of buttered rice or rice pilaf with a lemon wedge garnish.
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