Caipirinha sorbet

Name: Caipirinha sorbet
Prep time: 30 min
Total time: 30 min
Yield: Serves 8
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)

By: delicious. food team

Published: 8 Jan 19
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 8
Hands-on time 30 min,  plus freezing

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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

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.

Recipe from December 2018 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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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