It's All American Food, 2003
2 hours — 1 pint | |||||||||||||||||
Ingredients
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InstructionsCombine the sugar and water in a 1-quart saucepan. Bring to a boil over medium-high heat. Add the lime zest. Set the syrup aside to cool. In a medium bowl, combine the cooled syrup with the lime juice. Strain the juice if you prefer a finer texture, or leave in the pulp. Stir in the cachaça. Cover with plastic wrap and cool in the refrigerator for 1 hour. Freeze in ice cream machine according to manufacturer's directions. |