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
limes 6 fat ones,
juiced to make about 200ml juice
lime cordial 2 tbsp
caster sugar 4 tbsp
lime wedges to serve
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.
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.