Caipirinha granita

Caipirinha granita

By
From
Cabana The Cookbook
Serves
6
Makes
600 ml
Photographer
Martin Poole

As you may have noticed, we’re rather partial to a caipirinha, whether it’s in a glass, on a roast chicken, or in a granita. Alcohol can be tricky because it freezes at a lower temperature than water, so this is the best way to enjoy a frozen caipirinha. And the best part is that it’s dead simple to do.

Ingredients

Quantity Ingredient
100g caster sugar
100ml fresh lime juice
200ml cachaca
lime zest, freshly grated, to serve
cachaca, to serve

Method

  1. Put 200 ml water and the sugar in a saucepan and stir over a high heat until the sugar has dissolved. Stop stirring and leave the syrup to simmer for a few minutes to thicken slightly. Remove the pan from the heat and add the lime juice and cachaça. Pour the mixture into a metal tray or a wide plastic container (with lid) and leave to cool completely.
  2. Cover the tray with clingfilm and freeze for a few hours, until the mixture is frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat this process 3 more times every ½–1 hour until the mixture is completely frozen and has the texture of snow.
  3. When ready to serve, roughly fork up the granita, then spoon into chilled serving glasses. Sprinkle with a little lime zest and add a shot of cachaça, if you like.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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