Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.