And with this caipirinha recipe, we bring 2014’s World Cup food project to an end. The whole family has enjoyed the variety it has introduced to our family meals – without it, we may never have shared a communal bowl of pounded yam for our lunch, or discovered the amazing deliciousness of those peanut-coated Nigerian suya or Colombian barras de limón.
That’s why we’ve decided that we are going to continue trying new recipes from around the world. Not at the same pace as the last month – more like once or twice a week. I’ll post them here for anyone that’s interested, and maybe by the time World Cup 2018 rolls around, we’ll have eaten something from every country that has competed in the qualifying rounds…
- 1 whole lime, cut into eight pieces
- 1 Tb caster sugar
- 50-60ml cachaça (go on, make it 60!)
- cracked or crushed ice
- Put the lime pieces in the bottom of a glass, and add the sugar.
- Pound them together to release the lime juice and dissolve the sugar. (I use the end of the wooden spoon for this.)
- Pour cachaça over the lime.
- Fill with ice, and serve.