Caipirinha jelly
- Janine Ratcliffe
Published: March 25, 2015 at 4:07 PM
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Serves 6
Easy
Total time: 15 mins
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We have turned one of our favourite cocktails into a smart dessert in this caipirinha jelly recipes. For an authentic flavour, use cachaca, a clear Brazilian spirit made from sugarcane. If you can’t get your hands on any, try white rum
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Try this dessert twist on a classic cocktail, then check out our caipirinha.
Ingredients
Nutrition
-
5 leaves leaf gelatine
-
6 fat ones limes
juiced to make about 200ml juice
-
2 tbsp lime cordial
-
4 tbsp caster sugar
-
100ml cachaca
-
to serve lime wedges
Nutrition: per serving
- kcal102
- carbs12.5g
- protein4.4g
- salt0.05g
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Method
-
step 1
Soak the gelatine in cold water until softened. Put the lime juice, cordial and sugar in a pan with 300ml water and heat until the sugar has dissolved. Add the cachaca then taste for sweetness – you might have to add a little extra sugar, depending on your limes.
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step 2
Squeeze out the gelatine and stir into the pan until dissolved. Strain into a large jelly mould (about 700ml). Chill for about 4 hours or overnight until set.
Check out more of our summer desserts here...
Authors
Janine RatcliffeFood director
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