Cut the hard ends off your limes and cut them in half. Scrape out the flesh with a spoon.

Use a small, sharp-edged spoon to scrape the tough fibrous parts off of the inner peel, leaving a very thin layer of white left behind on the peel.

In a saucepan, combine the lime shells with enough cold water to cover. Bring to a boil, then drain the lime shells in a colander.

Repeat this process four times, then remove the shells from the pan and set aside.