Caipirinha Sorbet with Pineapple
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 lime (s)
- 50 g cane suar
- 150 ml water
- 150 ml Cachaça (Brazilian cane sugar brandy)
- 0.25 ¼ pineapple or 2 baby pineapples
For decoration:
- mint
- Physalis
Print Recipe
Pin Recipe Instructions
- Bring the water and sugar to the boil, stirring until the sugar has dissolved.
- Squeeze the limes and add the juice along with the cachaca. Allow to cool and freeze in the ice cream or sorbet machine or a metal bowl in the freezer. Stir the contents of the bowl every 30 minutes and freeze for a good 2 hours.
- Peel and quarter the pineapple, remove the stalk and cut into beautiful cubes.
- Arrange the pineapple in the glass, pour ice over it and decorate with mint or pineapple leaves and physalis.
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