Olive Magazine
Cocktail Caipirinha Jelly Recipe

Caipirinha jelly

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
    • + setting
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal102
carbs12.5g
protein4.4g
salt0.05g
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Ingredients

  • 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

Method

  • 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.

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