Caipirinha sorbet
This refreshing caipirinha sorbet is strictly an adults-only affair. At Kinloch Lodge, where Marcello Tully is Head Chef, this sorbet is offered on its own as a brightener between courses, but also in a dessert of crème fraîche panna cotta with raspberry coulis – so don’t hesitate to pair this caipirinha sorbet recipe with other sweet favourites in your own kitchen for a summertime treat.
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Ingredients
Metric
Imperial
Caipirinha sorbet recipe
- 100ml of water
- 100g of caster sugar
- 4 limes, juiced
- 50ml of Cachaça
To serve
- 1 handful of young mint leaves
Equipment
- Ice cream maker
Method
1
Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved
- 100ml of water
- 100g of caster sugar
2
Remove from the heat and allow to cool to room temperature. Add the lime juice and Cachaça and mix well
- 4 limes, juiced
- 50ml of Cachaça
3
Churn in an ice cream machine; alternatively, pour the mixture into a large plastic bowl and freeze, beating frequently with a wooden spoon to break up the ice crystals
4
Serve in tiny scoops (it is very strong) with an edible flower or sprig of mint to decorate
- 1 handful of young mint leaves
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Caipirinha sorbet
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© Great British Chefs 2019