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Caipirinha sorbet

Caipirinha sorbet

Caipirinha sorbet

PT5M

Why not try?

1
Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved
  • 3 1/2 fl oz of water
  • 3 1/2 oz 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
  • 1 2/3 fl oz 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
  • 2 2/3 handfuls of young mint leaves

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Ingredients

Metric

Imperial

Caipirinha sorbet recipe

  • 3 1/2 fl oz of water
  • 3 1/2 oz of caster sugar
  • 4 limes, juiced
  • 1 2/3 fl oz of Cachaça

To serve

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