Conch Fritters

  • 1 pound ground conch
  • 4 ounces onion
  • 1 garlic clove
  • 3 ounces celery
  • 4 ounces green pepper
  • 6 ounces ripe tomato
  • 2½ cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt and pepper, or to taste
  • Dash of thyme
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 2 ounces tomato paste

Grind conch using a food processor. Finely dice onion, garlic, celery, green pepper and tomato. In a large mixing bowl combine conch and vegetables with flour, baking powder, salt, pepper and thyme. Add Nellie & Joe’s Key West Lime Juice, a little at a time, until mixture is slightly stiff. Blend in tomato paste, mixing well. Heat one quart of oil until hot. Drop batter by teaspoonfuls into hot oil and cook until fritters are lightly browned. Drain well.

Abraham’s Key Lime Pie

  • 3 egg yolks (whites not required)
  • 8 ounces of softened cream cheese
  • 4-5 ounces Nellie & Joe’s Key West Lime Juice (more for tangier pie)
  • 14 ounce can sweetened condensed milk
  • 9″ graham cracker pie crust

Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350° for 10 minutes. After baking, let stand for 10 minutes before refrigerating.

For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.

Nellie’s Old Fashioned Lemonade

  • ½ cup sugar
  • ¼ cup Nellie & Joe’s Key West Lemon Juice
  • 3¼ cups cold water

Mix sugar, lemon juice, ice and water in a large pitcher. Serve over ice in a tall glass. Garnish with a sprig of fresh mint.