Caipirinha sorbet

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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.

First published in 2015
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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

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
First published in 2015
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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.

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