Step 1

Soak the gelatine in cold water until softened. Put the lime juice, cordial and sugar in a pan with 300ml water and heat until the sugar has dissolved. Add the cachaca then taste for sweetness – you might have to add a little extra sugar, depending on your limes.

Step 2

Squeeze out the gelatine and stir into the pan until dissolved. Strain into a large jelly mould (about 700ml). Chill for about 4 hours or overnight until set.