Directions

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1. Preheat the oven to 200 degrees.

2. Thinly slice the lime into rounds and place on a parchment-lined baking sheet or wire rack. Sprinkle each lime slice with a dusting of Rumi Berbere spice blend.

3. Transfer to the oven and bake for at least 4 hours, up to 6 hours, flipping the slices halfway through. (Oven temps vary, so keep an eye on the fruit to ensure they are fully dried and the moisture is completely gone.)
4. Let cool completely and set aside for serving.

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1. Combine the salt and Berbere spice blend on a shallow plate.

2. Fill a shallow bowl with water. Dip the rim of a margarita glass or high ball glass into the water, then dip in the salt blend. If using a high ball glass, fill it with ice. Set aside.

3. Combine all ingredients except for the soda water in a cocktail shaker filled with ice. Shake well, then strain into your prepared glass. Top with soda water and stir gently.

4. Garnish with your spice-dusted dried lime before serving.