Refreshingly simple caipirinha sorbet: like a cocktail in a sorbet

Let’s face it: as a busy mum, we don’t often have time to make complicated recipes and rarely make something just for ourselves. Well, this no-churn caipirinha sorbet recipe is so simple, it has almost no steps and produces a delicious, refreshing sorbet. It’s perfect for busy mums to enjoy by the pool or wherever you are when you get a few moments to treat yourself. It really is a great summer recipe.

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The inspiration

After the delicious success of the Aperol and blood orange sorbet, I wanted to see if I could turn another favourite summer cocktail into sorbet.

I originally wanted to try a gin & tonic sorbet, but the recipes involved sounded too sweet and used egg white (!) which was not what I was really looking for. I decided to delay the problem while I looked at freezing tonic water.

So I came up with this refreshing and simple caipirinha sorbet instead.

The recipe requirements

1. It had to be simple. I like the fact that the Aperol recipe is basically heat, allow to cool, add the other ingredients and freeze.
2. It needed to be quick. It’s a recipe for busy mums. Waiting for something to cool or freeze is ok, but the hands on effort and number of steps had to be minimal.
3. It had to have maximum bang for your buck – maximum taste for minimum effort.
4. I should not involve excess tools that you are unlikely to have at home, such as sugar thermometers.
5. It should be no-churn, so that it can be enjoyed by those without an ice cream maker (though I definitely recommend the ice cream attachment for the Kitchenaid if you are looking to purchase one – works so well and doesn’t take up excess space in your cupboards).
6. It needed to be a summery sorbet that all busy mums would want to enjoy by the pool or wherever they could get their 5 minutes peace and quiet.

Our refreshingly simple caipirinha sorbet

The result? Our refreshingly simple caipirinha sorbet.

Actually, I think this recipe was just meant to be.

We were having a party to officially open our new patio. We had visitors from Hamburg and the kitchen was a mess. I did not have any time, but wanted another homemade ice cream or sorbet to add to our collection.

So it had to be quick, simple and use ingredients that I already had. It had to be a no-churn recipe too because the ice cream maker had not yet refrozen properly after being used.

I made some sugar syrup, figuring we could use it for a sorbet or cocktails at the party.

I the end, I raided the cupboards, threw some things together, stuck it in the freezer and crossed my fingers. It really was that easy.

Oh, and I mixed it all directly in the baking dish I was going to freeze it in so there was no need to do any extra washing up.

Tips for the perfect caipirinha sorbet

1. If you can, use brown sugar to make the sugar syrup. It tastes more like the original cocktail.
2. If you have your ingredients in the fridge (except the limes) before you use them, it will help the sorbet freeze quicker.
3. The limes won’t yield as much juice if they are in the fridge. Keep them at room temperature. Also, roll them a little back and forth over a flat surface (pushing slightly with your palm) before cutting the lemon to juice.
4. Use a fairly neutral lemonade like Sprite or 7Up and not homemade lemonade.

Caipirinha sorbet

Another super simple sorbet for adults that is perfect for lazy days by the pool.

Print Recipe Pin Recipe

Prep Time 4 hrs

Cook Time 10 mins

Cuisine American/Australian, Brazilian

Servings 10 servings

Equipment

• measuring cup
• Saucepan
• Shallow baking tray or dish
• Grater
• mixing bowl

Ingredients

  

1x2x3x

• 1 cup brown (demerara) sugar
• 2 cups water
• 4 limes
• 1 cup lime juice
• 1 cup lemonade
• 1/2 cup liquor distilled from sugar cane such as Cachaca or Pitu

Instructions

 

Make the sugar syrup

• Pour sugar and water into a saucepan on medium heat and stir until the sugar dissolves. Bring to the boil and allow to simmer for about 5 minutes. Remove from the heat and allow to cool completely.

Make the sorbet

• Finely grate the rind off the limes into a bowl.
• Add the lime juice, sugar syrup, lemonade and Pitu and stir to combine.
• Pour into a baking or roasting pan and carefully place in the freezer to freeze for at least 3 hours.

Notes

If you have sugar syrup that you have made for cocktails, you can definitely save time and use that for this sorbet. If your sugar syrup is made using white sugar, instead of brown, that won’t make much difference.

You can juice your limes or use a bottle of lime juice. It will not matter.

Skip some washing up and combine your ingredients directly in the baking dish that you are using for freezing.

Nutrition

Calories: 1391.53kcalCarbohydrates: 278.85gProtein: 2.9gFat: 0.71gSaturated Fat: 0.08gSodium: 54.82mgPotassium: 614.5mgFiber: 8.47gSugar: 235.62gVitamin A: 255IUVitamin C: 150.59mgCalcium: 160.52mgIron: 2.57mg

Keyword Caipirinhua, homemade sorbet, No churn ice cream, simple recipes

Have you tried this recipe?Let us know how it was!

Enjoy some refreshingly simple Caipirinha sorbet this summer

But why stop at summer? This simple and refreshing caipirinha sorbet is perfect whenever you feel like a summery cocktail – in sorbet form. And it is so easy that you really can have it whenever you want.

What’s your favourite cocktail that you’d like to see as ice cream or sorbet?

Pin for later

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