Caipirinha sorbet

Caipirinha sorbet
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
164kcals
Fat
nil
Protein
0.6g
Carbohydrates
31.8g (31.6g sugars)
Fibre
nil
Salt
0.2g
Calories
164kcals
Fat
nil
Protein
0.6g
Carbohydrates
31.8g (31.6g sugars)
Fibre
nil
Salt
0.2g

Ingredients

  • 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)

Method

  1. 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.
  2. Mix in all the remaining ingredients except the egg white, then seal the container and freeze for 8 hours or until solid (see tips).
  3. 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.

delicious. tips

  1. 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.

  2. The finished sorbet will keep for up to 1 month in the freezer.

Recipe By

delicious. team

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