Name: Caipirinha sorbet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Brazilian
Ingredients: 3 limes (juice + zest); 100 ml Brazilian cachaça rum; 80 gram cane sugar; 125 gram sugar; 450 ml water; 3 gelatin leaves

Ingredients

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3 limes (juice + zest)
100 ml Brazilian cachaça rum
80 gram cane sugar
125 gram sugar
450 ml water
3 gelatin leaves

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Kitchen equipment

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small saucepan
citrus grater
citrus juicer
medium-sized bowl
ice cream machine (we use a Magimix turbine à glace)
airtight container
spatula

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Preparation

50 minutes 6 people Desserts

View the original recipe via:
https://ohmydish.com/recipe/caipirinha-sorbet

Preparation -- 10 minutes

COMBINE 125 gram sugar and 125 ml water in the small saucepan and bring to a boil. FILL a bowl with cold water and soak the gelatin leaves in the water. The sugar-water is done as soon as the sugar has dissolved.

SQUEEZE any excess water from the gelatin leaves and dissolve them in the warm sugar-water (simple syrup) GRATE the limes and juice them. COMBINE 80 gram of cane sugar and 325 ml water with the lime juice and zest.

ADD cachaça rum and the simple syrup and let the mixture cool off completely.

Finishing the caipirinha sorbet -- 40 minutes

POUR the mixture in the ice cream machine and set it on for about 40 minutes, the exact time depends on the machine. TRANSFER the sorbet into an airtight container and set in the freezer.

You can also serve it straight from the machine, but it will be quite soft. Enjoy!

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