Fruity Caipirinha Jelly

This refreshing cachaça-laced jelly from Spanish star chef Jordi Roca is like a spoonable cocktail.

  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight chilling

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  • 3/4 teaspoon unflavored gelatin
  • 1 1/4 cups cold tap water
  • 1/2 cup sugar
  • 1/2 cup cachaça
  • 1/2 cup finely diced apricot
  • 1/2 cup finely diced mango
  • 1/2 cup finely diced strawberries
  • 1/2 cup finely diced peeled apple
  • 4 fresh lychees—peeled, pitted and quartered
  • 1 tablespoon finely shredded mint leaves
  • Zest of 1 lime

How to make this recipe

  1. 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.

  2. Gently fold in the fruit, mint and lime zest. Spoon into chilled glasses and serve.

Contributed By Photo Photograph © Becky Lawton, excerpted from The Desserts of Jordi Roca Published August 2015

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