In a small saucepan, sprinkle the gelatin over the water and let soften for 5 minutes. Add the sugar. Stir over moderately high heat until the sugar and gelatin are completely dissolved; do not boil. Remove from the heat and stir in the cachaça. Transfer to a heatproof bowl, cover with plastic wrap and refrigerate until the jelly is set, at least 8 hours or overnight.
Gently fold in the fruit, mint and lime zest. Spoon into chilled glasses and serve.
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