"Kiwi caipirinha Serves 1 For the kiwi jam 3 kiwi fruit 3 tbsp sugar 3 tbsp lemon juice For the drink 50ml silver cachaca 50ml kiwi jam (see above and method) 25ml fresh lime juice, plus a lime wedge to garnish 1 splash 1:1 sugar syrup, to taste 2 dashes 20% saline solution (that is, 1 part sea salt dissolved in 5 parts water)"
"First make the jam. Peel the kiwis, then blend the flesh to a pulp. Scrape into a saucepan, add the sugar and lemon juice, then heat gently over a low heat for about 10 minutes, until jammy. Decant into a clean jar, seal and store in the fridge, where it will keep for about four days (use any excess to make more caipirinhas, or spread it on your morning toast)."
Shake a kiwi caipirinha rather than build it in the glass so the kiwi jam mixes thoroughly. Make kiwi jam by peeling and pulping three kiwis, then simmering with three tablespoons sugar and three tablespoons lemon juice over low heat for about ten minutes until jammy; decant into a jar and refrigerate for up to four days. Combine 50ml silver cachaça, 50ml kiwi jam, 25ml fresh lime juice, a splash of 1:1 sugar syrup to taste and two dashes of 20% saline; shake with ice, single strain over fresh ice and garnish with a lime wedge or dehydrated kiwi.
Read at www.theguardian.com
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