This amazing sorbet mimics the flavors of Brazil’s brilliant cocktail, the caipirinha—currently one of the hottest cocktails in the United States. The sorbet is made, as the drink is, with cachaça, a sugar cane distillate, now available in liquor stores across the U.S. (the Pitu brand is widely available).
2/3 cup granulated sugar
2/3 cup water
finely grated zest of 4 limes
1 cup freshly squeezed lime juice (about 6 limes)
5 tablespoons cachaca
1. Combine the sugar and water in a 1-quart saucepan. Bring to a boil over medium-high heat. Add the lime zest. Set aside to cool.
2. In a medium bowl, combine the cooled syrup with the lime juice. Strain the juice if you prefer a finer texture, or leave in the pulp. Stir in the cachaca. Cover with plastic wrap and cool in the refrigerator for an hour.
3. Freeze in ice cream machine according to manufacturer’s directions.
Makes about a pint of sorbet.
David Rosengarten is a travel writer, cookbook author and TV journalist who has hosted or co-hosted approximately 2,500 shows on the Food Network. A frequent guest on NBC’s Today show, David has written about food and wine for a wide array of publications and travels frequently throughout the U.S., Europe, Latin America and Asia, writing and lecturing on various culinary subjects Currently, David is the editor-in-chief of The Rosengarten Report, which received the James Beard Award in 2003 for the best food and wine newsletter in the country.
Recipes by Rosengarten is a recurring bi-weekly feature on www.winemag.com.