Caipirinha Sorbet

Caipirinha Sorbet 150 150 David Rosengarten


This amazing sorbet mimics the flavors of Brazil’s brilliant cocktail, the caipirinha—currently one of the hottest cocktails in the United States. The sorbet is made, as the drink is, with cachaça, a sugar cane distillate, now available in liquor stores across the U.S. (the Pitu brand is particularly easy to find). Why, I could even enjoy this tingly, refreshing stuff as an intermezzo!

Makes about a pint of sorbet

2/3 cup granulated sugar
2/3 cup water
finely grated zest of 4 limes
1 cup freshly squeezed lime juice (about 6 limes)
5 tablespoons cachaça

1. Combine the sugar and water in a 1-quart saucepan.  Bring to a boil over medium-high heat. Add the lime zest. Set aside to cool.
2. In a medium bowl, combine the cooled syrup with the lime juice. Strain the juice if you prefer a finer texture, or leave in the pulp.  Stir in the cachaça. Cover with plastic wrap and cool in the refrigerator for an hour.
3. Freeze in ice cream machine according to manufacturer’s directions.

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