Last evening I was going through our pantry and came across our last box of Panda black licorice. I had previously used the licorice to make a port-licorice puree which we have used in a number of dishes. Yesterday, I realized I wanted a licorice puree with a seasoning which complemented and piqued the intense character of the black licorice. I turned to our jar of black limes for assistance. I took one black lime and smashed into pieces. I scattered these shards over the black licorice which I had poured into a bowl. I then sprinkled some salt on the couple of ingredients and just covered the licorice and lime with hot water and then plastic wrap. I let the mixture set at room temperature overnight and then blended the softened licorice and lime into a puree this morning. The balance of the licorice and lime is quite amazing. In fact the flavor is more exciting than I had first anticipated. Now begins the task of integrating the licorice-lime puree into our cooking. A few concepts from the start include serving it with grilled squid or poached turbot. In fact, I believe this licorice puree would have worked even better than the port-licorice puree we served with another turbot and melon dish.