Try this dessert twist on a classic cocktail, then check out our caipirinha.


  • 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


  • 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.

  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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