- December 2018
- Serves 8
- Hands-on time 30 min, plus freezing
Bring on the wow factor and add a touch of glamour to your dinner party with this cocktail dessert recipe. Using all the fresh, zingy flavours from the Brazilian cocktail, this sorbet will add a carnival of flavour to the dessert course.
- 31.8g (31.6g sugars)
- 250g caster sugar
- Juice 10 limes
- 120ml cachaça (or white or golden rum)
- 1 small bunch fresh mint, leaves picked and finely chopped
- Large pinch sea salt flakes, crushed between your fingers
- 1 large free-range egg white (see tip)
- Gently heat the sugar with 500ml water in a saucepan until dissolved. Turn up the heat and simmer for 8-10 minutes to reduce the liquid to a thin syrup that feels like Vaseline when rubbed between your finger and thumb (remove from the heat and let it cool for a few minutes before doing this). Pour into a freezerproof container and set aside to cool.
- Mix in all the remaining ingredients except the egg white, then seal the container and freeze for 8 hours or until solid (see tips).
- Remove the sorbet from the freezer and transfer to a food processor. Add the egg white and whizz until the sorbet is completely smooth and has frothed up a bit see tips). Return the sorbet to the container and freeze again until solid (about 8 hours – or see make ahead below). Use an ice cream scoop to scoop into bowls to serve.
Adding a raw egg white to the sorbet gives it a lighter, fluffier texture and increases its volume. If you prefer not to include it, just whizz the sorbet in a processor once frozen: it will have an icier texture but will still be good.
To make granita instead, remove from the freezer and rake the ice crystals with the tines of a fork every 2 hours, as the sorbet freezes.
The finished sorbet will keep for up to 1 month in the freezer.
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