I was looking around for another nice summery drink and I stumbled upon this recipe on Martha’s website (hopefully we all know which Martha I’m talking about). What I was looking for was a recipe that could help me use up my cachaca that wasn’t just a caipirinha. In the regular caipirinha recipe, you just muddle the lime in some sugar and pour in the booze. This recipe is still close, but it does amp up the lime.
Now for those who may not know, cachaca is a liquor that is made from sugar cane. It is different from rum in that it is made directly from the juice, whereas rum is usually made from molasses.
For some reason or another, I thought that this recipe would make like a gallon of the limeade. Granted I did read the recipe and somehow I figured out 5 1/2 cups of liquid would be more than enough to fill my pitcher. Maybe I’ll just put in lots of ice. I could double up the recipe, but juicing another 16 limes is too much of a task right now!
My next mission is to find several recipes that can use up my Pisco!
Here’s what you need:
- 4 limes, cut into 8 wedges each
- 2 c. plus 2 T. superfine sugar
- 2 c. fresh lime juice, strained
- 1 1/2 c. cachaca
Muddle the limes and the sugar in a pitcher or container with a wooden spoon. Add the lime juice and mix to dissolve the sugar. Add the cachaca and stir. According to Martha, you can keep this in the refrigerator up to three days. For the leftovers, I strained out the limes and plan on keep it in the fridge until it’s gone. I’m sure it will be fine, but I’m not 100% sure how the acid from the lime juice will alter the flavor of the cachaca over time.