Strawberry Caipirinha Sorbet

Soak the gelatin in cold water. Cut the limes into eighths and mash well in a container with 1/5 of the brown sugar. Steep for 15 min.

Heat remaining brown sugar with the water in a saucepan, stirring until sugar dissolves. Cool down a bit. Now let the gelatine melt in it.

Cut the strawberries into quarters and mash with a hand blender. Press the puree together with the marinated limes through a sieve and stir with the sugar syrup.

Fill the amount into an ice cream maker and freeze to a sorbet. Add the cachaca only in the last 2 minutes.

Fill sorbet into a piping bag with star nozzle no. 12 and squirt into chilled glasses, sprinkle with a little bit of brown sugar and decorate with lime slices.

Tip: It is best to use the strawberries fresh, right after purchase!

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