Caipirinha sorbet - Marcello Tully

This refreshing caipirinha sorbet is strictly an adults-only affair. At Kinloch Lodge, where Marcello Tully is Head Chef, this sorbet is offered on its own as a brightener between courses, but also in a dessert of crème fraîche panna cotta with raspberry coulis – so don’t hesitate to pair this caipirinha sorbet recipe with other sweet favourites in your own kitchen for a summertime treat

Ingredients

Caipirinha sorbet recipe

• 100ml of water
• 100g of caster sugar
• 4 limes , juiced
• 50ml of Cachaça

To serve

• 1 handful of young mint leaves

Method

1.

Heat the water and caster sugar together in a saucepan, stirring until the sugar has dissolved

2.

Remove from the heat and allow to cool to room temperature. Add the lime juice and Cachaça and mix well

3.

Churn in an ice cream machine; alternatively, pour the mixture into a large plastic bowl and freeze, beating frequently with a wooden spoon to break up the ice crystals

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

4.

Serve in tiny scoops (it is very strong) with an edible flower or sprig of mint to decorate

Corney & Barrow matching wine

Find out why Corney & Barrow match this Caipirinha sorbet recipe with a sweet white wine

Source: http://www.greatbritishchefs.com/recipes/caipirinha-sorbet-recipe