For the Caipirinha sorbet, heat the sugar with 500 ml of water in a saucepan.
Stir until the crystals have dissolved, then let the syrup bubble up and simmer on low heat for 5 minutes. Remove from the heat, let cool, and chill further in the refrigerator.
Rinse the limes under hot water, dab with a dishcloth and grate the peel. Squeeze the juice of all the fruit and pour through a sieve to the sugar syrup. Stir in lime zest and sugar cane brandy and chill everything together repeatedly in the refrigerator.
Pour the sorbet syrup into the ice cream maker and freeze.
Serve the caipirinha sorbet.
Preparation Tip:
The limes and lemons for the caipirinha sorbet can be squeezed better and more yielding if they are heartily squeezed and kneaded with the heel of the hand on the kitchen table before slicing.
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