Caipirinha Sorbet Recipe

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.

Ingredients

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100ml of water
100g of caster sugar
4 limes, juiced
50ml of Cachaça

To serve

1 handful of young mint leaves

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Ice cream maker

Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved

100ml of water
100g of caster sugar

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

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

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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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.