As a food writer and cookbook compiler, when I returned to Israel a year ago, I was interested to know what changes had taken place in the food field in the years I was gone. Recently, when my husband and I made the first of our weekly shopping trips to Mahaneh Yehuda, I was excited to find limes (in Hebrew, also called lime). The vendor told me they had a very short season, usually from August to September, and that they came from the R-10 Sitrus Company. The company on Moshav Nir Zvi, near Ramle, told me the limes were grown all over the country and that it was just the distributor. My thoughts then turned to the Cuba Libre, my favorite drink since I was in college. The drink was created by a US Signal Corps member who went into a bar in Havana in 1900 and ordered rum and Coca-Cola with lime. After drinking it, he raised his glass for a toast and said, "Cuba libre," to free Cuba. CUBA LIBRE * 3 to 6 Tbsp. rum * 3â„4 to 1 Tbsp. lime juice * Ice * Cola * Sliced lime Pour rum into a drinking glass. Add lime juice, ice and cola. Rub the edge of the lime on the rim of the glass. Garnish with sliced lime. CHERRY LIMEADE My all-time favorite non-alcoholic drink is cherry limeade, whose taste is unmatched - except at the Winstead's chain in Missouri and Kansas where I grew up. This is a pretty good substitute. * 1 lime * 2 Tbsp. grenadine or cherry juice * Ice * Club soda, tonic water or Sprite Cut lime in half and squeeze juice in a glass. Add grenadine or cherry juice, ice and club soda, tonic water or Sprite. Garnish with sliced lime and lime sorbet. LIME SORBET * 1 & 1â„2 cups sugar * 1 & 1â„2 cups water * 1 & 1â„2 cups lime juice * 1 Tbsp. lime zest In a saucepan, bring sugar and water to a boil. Add lime juice and lime zest. Pour into a freezer container and freeze. LIME MARINADE This is very good on chicken before broiling. * 1â„3 cup olive oil * Juice of 3 limes * 4 minced garlic cloves * 3 Tbsp. minced cilantro Combine oil, lime juice, garlic and cilantro in a plastic bag and shake well. Add chicken pieces and marinate several hours before broiling. Sybil Kaplan is the author of Wonders of a Wonder Pot and Israeli Cooking on a Budget and has compiled and edited seven other kosher cookbooks. She lives in Jerusalem.